Description
Rustic Pasta with Chickpeas is a traditional dish, often considered to be food for the poor, but is packed with both flavor and nutrition.
Ingredients
Scale
- 180 – 200 gr (6 or 7 ounces whole pasta (I like short pasta, like mezze penne))
- 500 gr 1 pound chickpeas (I used canned chickpeas, but you can use what best inspire yourself)
- 3 tablespoons of extra virgin olive oil
- 1 each of finely chopped carrots (onions and celery (the classic italian soffritto))
- 2 tablespoons of bio granular vegetal broth
- 1,5 liter of water
- dry rosemary
- pepper
Instructions
- Pour the water in a pot and let it boil; add the bio vegetal broth.
- Meanwhile, in another pot, put the vegetables and the oil and make them sauté until you see they’re browned, then pour a spoonful of broth and let it cook for 3 – 4 minutes.
- Wash the chickpeas and pour them in, adding also the pepper and the rosemary. Let them cook for another 5 minutes, then pour the rest of the broth and let it go for 30 minutes, with a cover.
- Now you can add pasta and let it cook for 10 minutes or for the suggested time on the package.
- If you’re able to not to finish it as soon as it cools, you can freeze it and use it as last minute dinner when you’re late from work!
- Category: Primi