Recipes / First course

Creamy pasta and chickpeas

Difficulty Easy

65 MIN

In a pot

2 Portions

Ingredients

  • 300 g dried chickpeas
  • 2 l water
  • Half a teaspoon of baking soda
  • salt and extra virgin olive oil to taste
  • 200 g ditali rigati (ribbed tube pasta)
  • Cannamela Organic Sicilian Rosemary
  • Cannamela Organic Sicilian Sage
  • Cannamela Creola Mix

Ingredients

  • 300 g dried chickpeas
  • 2 l water
  • Half a teaspoon of baking soda
  • salt and extra virgin olive oil to taste
  • 200 g ditali rigati (ribbed tube pasta)
  • Cannamela Organic Sicilian Rosemary
  • Cannamela Organic Sicilian Sage
  • Cannamela Creola Mix

Partners

Preparation

1

Place the dried chickpeas in a large bowl and cover with water. Leave to soak for at least 8 hours.

2

Once the 8 hours have passed, drain and pour into a pot, adding water and baking soda.

3

Leave to cook for about an hour and turn occasionally.

(The cooking time varies according to the quality of chickpeas used. If foam forms, remove with a skimmer).

4

When the chickpeas are almost cooked, salt them and blend 2/3 ladlefuls with some cooking water. Add the resulting cream to the unblended chickpeas.

5

Pour the cooked pasta into the chickpea pot and leave to take on the flavour of the legumes.

6

Once cooked, with the heat switched off, season with Cannamela Organic Sicilian Rosemary and Cannamela Organic Sicilian Sage.

7

Plate and finish seasoning the dish by adding a drizzle of extra virgin olive oil and some freshly ground Cannamela Creola Mix.