My granny used to cook pasta with chickpeas for me since I remember. She also was accustomed to eat it as an all-in-one dish during tough times (during wars and before the economical boom in our Country), because of the completeness of the nutrients and the amount of protein in it.
But then, growing up and getting worse eating habits, I started to get belly-issues with legumes (as probably many of you) and stopped eating it.
Now I got back to be interested in plant proteins and tried to see if what everyone is saying about belly-issues is true: you’re supposed to get accustomed to legumes and your belly should be more and more tolerant towards them. 
So, what’s best than pasta with chickpeas to train my intestines?
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Rustic Pasta with Chickpeas
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Hearty and flavorful, this rustic pasta dish is perfect for a weeknight meal. Simple ingredients create a satisfying and nutritious plate.
Ingredients
- 6 oz (180 g) whole pasta
- 1 lbs (500 g) chickpeas
- 3 tbsp extra virgin olive oil
- 1 each finely chopped carrots
- 2 tbsp bio granular vegetal broth
- 6 cups (1.5 l) water
- dry rosemary
- pepper
Instructions
- Pour the water into a pot and bring to a boil. Add the vegetable broth.
- In another pot, sauté the vegetables in oil until browned. Add a spoonful of broth and cook for 3–4 minutes.
- Add the washed chickpeas, pepper, and rosemary. Cook for 5 minutes.
- Pour in the remaining broth and simmer, covered, for 30 minutes.
- Add pasta and cook for 10 minutes, or according to package directions.
Notes
- For a richer flavor, roast the chickpeas before adding them to the sauce.
- If you don’t have vegetable broth, use an equal amount of water and add a pinch of salt.
- This pasta dish reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
Frequently Asked Questions
What type of pasta works best for the Rustic Chickpea Pasta?
Opt for a sturdy pasta like penne or fusilli, as they hold up well against the chickpeas and sauce.
How can I make the chickpeas more digestible for my stomach?
Soaking the dried chickpeas overnight and rinsing them before cooking can help reduce some of the compounds that may cause belly issues.
Is there a way to add more flavor to the chickpeas in this recipe?
Yes, sautéing the chickpeas with garlic and onions at the beginning can enhance their flavor significantly before adding them to the pasta.
I love the simplicity of grandmas food! I also noticed that stomach issues are mainly problems of occasional ‘legume eaters – i believe it is bacause they are unaccustomed to some cooking rituals. In general it is soaking that makes unfriendly subtances pass from grains into water. Cooking legumes until absolute softness is another thing – it helps to desactivates antinutrients. Canned beans or peas in this case seem to be a safer choice – but personally possible interactions between metal can and food make me avoiding them. Luckilly all tipes of lentils don’t need soaking and cook quite fast.
By the way I’ve done quick check on nuntritional value per serving: Energy 452kcal | Protein 16g | Fat 14.5 g | Carbohydrate 69g | Fiber 13.5g. This definietely must fill you up for long!