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Rich in protein, pasta with chickpeas is a dish that is recommended for those following a vegetarian diet.

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Grandma’s pasta and chickpeas

Pasta with chickpeas is a traditional, hearty dish of peasant origins which is perfect for warming you up of a chilly autumnal evening.

Serves2
courseFirstcourse
cooking time30'
difficultyEasy
cavatelli

Cavatelli

500 gr
brodo

Vegetable stock

sedano

Celery

2-3 coste
pelati

Canned peeled tomatoes

cipolla

Onions

1
carote

Carrots

2
sale

Iodine salt

ceci

Chickpeas

250 g

Method

Make a good vegetable stock using celery, carrot, onion and peeled canned tomatoes. The stock must simmer gently. Next add the canned chickpeas and continue cooking, seasoning with salt.

When the stock is almost ready, add the pasta and cook over a moderate heat. Stir the pasta frequently with a wooden spoon so that it absorbs all the flavours in the stock.

After around 10 minutes the pasta should be ready; serve immediately in earthenware bowls, so the dish stays hot.

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