Simple, perfumed, hot: the creamy pasta and chickpeas is one of the most loved legume recipes of the Italian tradition. Each place has its own little variant, but my recipe for pasta and chickpeas is the family recipe, strictly with dried chickpeas to soak. Also take a look at the VIDEO RECIPE STEP BY STEP to see how simple it is to prepare.
Dried chickpeas: Portion, soaking and cooking
My favorite variety of chickpeas is an ancient Sicilian typology, the chickpeas 'Pasha', which are very small and require prolonged soaking, even 48 hours. Once cooked, are very soft and the outer skin, that remains attached to the legume, you don't hear. Obviously, to prepare pasta and chickpeas you can use any type of chickpea and also pre-cooked chickpeas, although the taste of this soup overall will be less intense. This is because the cooking of chickpeas will be shorter and the flavors will have less time to blend.
Remember that dried chickpeas have a different weight, much lower, compared to rehydrated chickpeas. The ratio is 1 to 3, which means that 100 grams of dried chickpeas, once mingled in water and rehydrated they come to weigh up to 300 grams. Consider that the recommended portion of legumes per person is about 150-180 grams (rehydrated weight).
In principle,, the longer the’soaking chickpeas, the faster the cooking times will then be. Normally, Anyway, I cook chickpeas at least an hour and thirty-two hours. If the chickpeas still seem a little’ tough, is there a trick: add a pinch or two of baking soda to the water. Remember, Finally, that salt should be added in all legumes only at the end of cooking, this to keep the legume softer.
As for the pasta shape, long live striped tubes But the creamy pasta and chickpeas is also great with fingers, the broken noodles, the maltagliati and the mixed pasta (gragnano's shuffle). For the rest, it's a vegan and basically poor soup made only with great extra virgin olive oil, a piece of celery, carrot, Onion, chopped rosemary and freshly ground black pepper. It's just the spices, rosemary and pepper, that give the pasta and creamy chickpeas the character and that extra touch that makes it unique.
Other recipes with chickpeas or legumes
Let's also say that I love all kinds of legumes and, along with pasta and chickpeas, the PASTA AND LENTILS (also in the version RAGU’ VEGAN LENTIL) is that WITH FRESH BORLOTTI BEANS remain at the top of my preferences. Without neglecting the famous MACCO OF DRIED BEANS Siciliano, a must both in the fresh version and in the FRIED. In short, legume soups are healthy dishes, simple, Poor, vegan and high in carbohydrates and proteins. Hearty unique dishes to bring to the table at least twice a week. If you want to find inspiration for soups or soups, peek through my SOUPS AND RECIPES. If you particularly like chickpeas, you absolutely have to try these recipes:
- OMELETTE VEGAN CHICK PEAS AND ONIONS
- CHICKPEA AND TAHINI HUMMUS
- CHICKPEA FARINATA
- CHICKPEA AND CHARD MEATBALLS
- CECI Panelle OF FLOUR
250 grams of dried chickpeas to be rehydrated or 750 grams of chickpeas precooked or already mmolated
200 grams of striped totals, broken spaghetti, mixed of Gragnano
Fresh Rosemary, to taste
1 clove of garlic
a piece of onion
half a stalk of celery
a small piece of carrot
salt and pepper, to taste
extra virgin olive oil, to taste
First look at the VIDEO RECIPE STEP BY STEP. At least 24 hours before making creamy pasta and chickpeas, but also 48 hours before, soak the dried chickpeas in plenty of cold water. Over time you will see that chickpeas will absorb water and swell by increasing in volume. Once the soaking time has elapsed, wash the chickpeas and drain them. Cut into cubes many small (brunoise) the carrot, celery and onion. Brown the vegetables in a saucepan with extra virgin olive oil, low heat, then join the chickpeas. Brown the chickpeas for a few minutes, then cover the chickpeas with plenty of cold water.
Cook the chickpeas over low heat and cover for an hour and thirty or two hours. When the water starts to boil, you may need to remove some of the foam formed by legumes with a skimmer. Cook the chickpeas until tender. If you don't think they're tender enough, you can add a pinch of baking soda to the cooking water.
When chickpeas are cooked, add as much salt as necessary and plenty of chopped rosemary. If chickpeas are too watery, remove some of the cooking water before adding the pasta, putting it by art. Combine the pasta you have chosen with the chickpeas and cook, possibly adding some of the water you have set aside. You have to make sure that the result is creamy and the pasta still al dente. Once the creamy pasta and chickpeas are cooked, add extra virgin olive oil and black pepper and stir vigorously, then let stand a few minutes before serving. Bon appétit!