Ingredients
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500 gr. Chickpeas
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4 table spoon Extra Virgin Olive Oil
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1 glove Garlic
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4 branches Rosemary
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1 table spoon Tomato concentrate
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300 gr Dried Pasta
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Salt
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Pepper
Directions
These two favourite Tuscan ingredients are combined to give you the taste of the old Tuscan cuisine.
Boiled the chickpeas. Heat the olive oil on a medium heat in a separate, large pot. Add the garlic clove and two rosemary branches. When the garlic is brown add tomato concentrate previous melted in hot water and let it flavour.
Drain the chickpeas but don’t throw away the water. Leave some entire chickpeas to add at the end and pass the others in a food processor in a roughly way, they have to result creamy but not liquid. Remove the garlic and rosemary branches from the big pot and discard.
Pour the cream chickpeas into the pot and simmer for a few minutes.
Now you can decide to cook the pasta in boiling salted water or in the cream chickpeas.
You can serve with a “C” of oil never with cheese and a sprinkle of pepper that always goes with it. Enjoy!
Steps
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1
Done
24 hours
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Chickpeas preparationSoak 500 gr. of dried chickpeas in water and add a pinch of sodium bicarbonate. Let them stay for 24 hours. |
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2
Done
1 hour and a half
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Chickpeas cookingDrain the chickpeas but don't trow away their water. Wash them , cover with cold water in a saucepan, add some salt and olive oil and bring them to the boil. Let them boiling approximatly for one hour at a low/medium heat . |
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3
Done
5 minutes
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Chickpeas preparationWhen the chickpeas are cooked pass 3/4 of them in a blender to obtain a purée. |
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4
Done
10 minutes
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BrowningHeat the olive oil on a medium heat in a separate, large pot. Add the garlic clove and the 4 rosemary branches. Let them cook till the garlic is brown. Melt a table spoon of tomato concentrate in a glass of warm water and add to the pot. Let it cook for about 3/4 minutes. |
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5
Done
15 minutes
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Chickpeas and Pasta togetherPass the chickpeas purée in the pot and add the whole beans as well. Now you can decide wheter to cook the pasta in salted water or in the chickpeas purée. If you decide for the second choice remember to check the consistency of the purée. In case you can add one or two glass of water, the one where chickpeas soaked. Otherwise you can chose to cook pasta in salted water, better the same where chickpeas soaked. Remember that if you chose for this solution the cooking is faster. |
