Chickpea Pasta, or pasta with chickpeas, is classic dish of traditional Italian cuisine. It is a plain and rich food, perfect for cold winter days.
There are different recipes and variant around Italian regions, this is how we make Chickpea Pasta at my home, with garlic and red pepper, broken tagliatelle, and part of chickpeas blended to make a sort of sauce… yum yum!
For many years I haven’t appreciate pasta with legumes, but now I love it, and this is among my favorite ones. I hope you will appreciate it as well 🙂
As you can see, I can vary a lot, from ethnic recipes to traditional ones, in no time… So do expect some more bizzarre recipe soon 🙂
Preparation Time: 10 min.
Cooking Time: buy topamax 2 hours and 30 min.
Total Time: 2 hours and 40 min. + 12 hours for soaking
Put to soak chickpeas for at least 12 hours, in a bowl full with water, plus a teaspoon of baking soda.
Then drain them, and boil for 2 hours in a large pot full with salty water.
Drain again, and blend a few spoonfuls of chickpeas with a mixer.
Let golden garlic and red pepper in a pan with extra-virgin oil. Then add in chickpeas, both whole and blended. Cover with water and bring to a point of boil.
Add in tagliatelle, broken up in equal pieces, and add some salt.
Keep cooking, stir every now and then, and add some more water if needed (it should not be too dry).
When pasta will be ready, garnish with some additional parsley and serve.
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