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#Pasta and Chickpeas

Pasta and Chickpeas

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, wooden spoon, measuring cups, and a colander

Ingredients
  

  • Ingredients:
  • 2 cups dried chickpeas or 2 cans of cooked chickpeas, drained
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 sprig rosemary or 1 teaspoon dried
  • 1 bay leaf
  • 4 cups vegetable broth or water
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup small pasta ditalini or tubetti are typical choices
  • Fresh parsley optional, for garnish
  • Grated Parmesan cheese optional

Instructions
 

  • Method:
  • Prepare the Chickpeas: If using dried chickpeas, soak them overnight and drain them before using. For canned chickpeas, just rinse and drain them.
  • Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and translucent (about 5 minutes).
  • Add the Chickpeas: Stir in the chickpeas, rosemary, and bay leaf. Let everything cook together for another 5 minutes, allowing the flavors to meld.
  • Simmer: Pour in the broth (or water) and bring the mixture to a boil. Reduce the heat and simmer for 20-30 minutes until the chickpeas are tender and have absorbed the flavors.
  • Blend for Creaminess: If you prefer a creamier texture, remove half of the chickpeas and blend them with a little broth, then stir it back into the soup.
  • Cook the Pasta: Add the pasta to the soup and cook according to the package instructions, typically about 8-10 minutes. Stir occasionally.
  • Season: Taste and adjust seasoning with salt and pepper.
  • Serve: Ladle the pasta and chickpeas into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired.
  • Variations:
  • Tomato Version: In Tuscany or Sicily, some like to add tomatoes (either fresh or passata) for a redder, more robust flavor.
  • Roman Style: Add anchovies in the soffritto (early stage of cooking) for an extra depth of flavor. This gives it a distinctive taste you’ll find in Lazio.
  • Neapolitan Style: In Naples, a bit of chili pepper and fresh parsley are added to give the dish a slight kick.
  • Tips and Substitutions:
  • For a Vegan Version: Skip the Parmesan and use olive oil for richness.
  • For Gluten-Free: Use gluten-free pasta or rice instead of the traditional pasta.
  • For a Heavier Dish: Add guanciale or lard to the soffritto for more richness (though this would no longer be vegetarian).
  • Cooking Ahead: You can make the chickpea base ahead of time, and then cook the pasta when you’re ready to serve.
Keyword Pasta, Pasta and Chickpeas