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Pasta and chickpeas in a hurry

Pasta and chickpeas

From was from my boyfriend happened to eat, several times and always very good, the pasta and chickpeas prepared by a neighbor.

Just over 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 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 craze for these legumes, like my home, is not that we start to soak and then boil the chickpeas the day before, for a preparation quickly!

And now let's leave aside the chatter and, starting with the ingredients, let's see how to prepare this dish!

This is a somewhat unusual and quite unusual preparation in my kitchen: here the pasta is in fact cooked in risotto, as can best be seen in the recipe.

And since it is a preparation fast, chickpeas can also be pre-cooked, canned.

Because, unless you have a particular obsession for these legumes, like at home, it is not that you begin to soak and then boil 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!

ingredients:

misto vegetables to fried CT 4
garlic (optional) clove 1
sprig rosemary pz 1
already cooked chickpeas gr 250
pasta (smooth thimbles) gr 250
White wine tz & Frac12;
chili pepper (optional) QB
salt and pepper QB
vegetable broth QB
extra virgin olive oil QB

Preparation:

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Assuming that there is already prepared vegetable broth (or that you have put on the fire a pot of water with granular vegetable broth ...) and that there are chickpeas in the house already soaked and boiled (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 those of ready-made frozen food stocks - click here).
Wanting to add also a clove of minced garlic (I really like ...) and a sprig of finely chopped rosemary.

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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.

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As soon as the dough just begins to abbrustolirsi (do not let it burn, I recommend) pour over the wine and let it evaporate.

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Cover it well with the stock.
Bring to a boil, cover, reduce heat and simmer five minutes.

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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.

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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.

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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.

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Bon appetit!

ADVICES AND NOTES:

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