As a boy I happened to eat, repeatedly and always excellent, pasta and chickpeas prepared by a neighbor.
A little more than thirty years ago, I put on the table this pale imitation of that memory:
it was a quickie and only designed to offer something different for dinner ...
I've never done it: since then, here with me, when it comes to pasta and chickpeas, I'm asked to put table just this:
You see who have never tried the real thing!
It is a preparation a bit 'special and quite unusual, in my kitchen:
here the pasta is in fact cooked in risotto, as you can better see in the recipe.
And since it is a preparation fast, Chickpeas can also be those pre-cooked, canned:
because, unless you have a particular obsession for these legumes, as in my home, you don't start soaking and boiling the chickpeas the day before, for a quick preparation!
And now let's leave aside the chatter and, starting with the ingredients, let's see how to prepare this dish!
|misto vegetables to fried||TS.||4|
|already cooked chickpeas||g.||250|
|pasta (smooth thimbles)||g.||250|
|chili pepper (optional)||q.s.|
|salt and pepper||q.s.|
|extra virgin olive oil||q.s.|
Assuming that there is already ready vegetable broth (or that you have put on the fire a pot of water with granular vegetable broth ...) and that there are already soaked and boiled chickpeas in the house (otherwise remedying with a dose of boiled chickpeas, canned - rinsed and allowed to drain) you can start:
fry in a pot or pan capable coarsely chopped rosemary with olive oil and add just after the vegetables to the sauce (maybe the ready-made frozen ones from the kitchen supplies - click here).
Wanting to add also a clove of minced garlic (I really like ...) and a sprig of finely chopped rosemary.
When it begins to brown, and the aroma of fried spreads from the pot, add the pasta and roast them briefly over high heat as if preparing a risotto.
As soon as the dough just begins to abbrustolirsi (do not let it burn, I recommend) pour over the wine and let it evaporate.
Cover it well with the stock.
Bring to a boil, cover, reduce heat and simmer five minutes.
Add the chickpeas, salt and pepper and, if necessary, dilute with more broth (v. Note).
Bring to a boil, adjust the heat and cook for another five minutes.
At this point the pasta is technically almost ready: Now just continue cooking over low heat for another five minutes and uncovered pot to dry and serve immediately.
The pasta is ready to be served:
not hot but very hot.
Accompany her to the table for those who want to add them, with a cruet of extra virgin olive oil and a pepper mill.
ADVICES AND NOTES:
- text-only recipe
- Broth: the amount of broth to add depends on how you want to serve it: semi-dry or long.
- Alternatively, you can let the pasta cool, skipping the last few minutes of cooking over low heat, completely with the pot closed.
A few hours later, heated for about ten minutes over low heat, it will be even better!
- Chilli: Pasta covered with broth, crumble over a chilli.
- He also speaks here: A plate of pasta and chickpeas, Pasta and chickpeas in a hurry, my first favorite, Lady Annina's pasta and chickpeas , Pasta and beans (fresh or frozen)
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