In your city and surroundings "pasta and chickpeas" is a much loved and widespread traditional dish. Rich in protein and iron, it is very easy to prepare as well as cheap.
A solution that satisfies even the most demanding palates and that even the little ones like it since the taste of pasta and chickpeas is very delicate.
Here is the recipe that we of healthiergang we use to prepare pasta and chickpeas alla your city:
Ingredients for 4 people)
350 grams of dried chickpeas
400 gr of thimbles
extra virgin olive oil
salt and chilli
(it is also possible to add a couple of anchovies)
Leave the dried chickpeas to soak for 12 hours, completely covering them with water. Then rinse them under running water and place them in a saucepan. For faster cooking we recommend the pressure cooker. Add a few tablespoons of tomatoes (or alternatively 8-10 cherry tomatoes), salt, oil and rosemary. Let everything cook together for about 20 minutes after boiling.
At this point you can choose between the two possibility. Mix all the chickpeas or remove a part, to add it when serving the pasta.
In the first case, blend all the mixture making sure it is smooth and homogeneous and cook the pasta inside, adding half a glass of water if the cream seems too thick.
Alternatively, remove part of the chickpeas and blend the rest. Cook the pasta in this soft cream by adding half a glass of water.
Before serving the dish, add the chickpeas you had set aside and garnish with rosemary.
our editor included
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