A great classic of Italian comfort food, marrying the sweetness of chickpeas with the creaminess of pasta cooked in a broth flavored with garlic and rosemary.
Ingredients
- 400 g Canned chickpeas
- 200 g Short pasta such as ditali
- 2 cloves Garlic
- 1 sprig Fresh rosemary
- 1 tbsp Tomato paste
- 4 tbsp Extra-virgin olive oil
- 500 ml Hot water
- to taste Fine salt
- to taste Ground black pepper
Method
- Lightly crush the garlic cloves with the flat of a knife and sauté them in a Dutch oven with a generous drizzle of olive oil and the sprig of rosemary, over low heat, until fragrant and golden but not burnt.
- Add the tomato paste to the Dutch oven and let it caramelize for a few moments while stirring, until it browns slightly and releases its sugars.
- Drain the chickpeas, reserving their cooking liquid. Pour the chickpeas into the Dutch oven, lightly mash some of them with a wooden spoon to create texture, then coat everything well with the aromatic base.
- Moisten with the hot water and the reserved chickpea cooking liquid. Bring to a boil, then lower the heat to maintain a steady simmer for about twenty minutes so the flavors meld.
- Remove the sprig of rosemary and the garlic cloves, then pour the pasta directly into the Dutch oven.
- Cook the pasta in the broth, stirring frequently, until al dente and the liquid thickens to form a rich and creamy sauce. Add a little hot water if the mixture becomes too dry during cooking.
- Off the heat, season with salt and ground black pepper, then bind the mixture with a final drizzle of raw olive oil, stirring vigorously to create a glossy emulsion.
- Serve immediately in shallow bowls, with a crack of black pepper and a drizzle of olive oil on top.
Nutrition
Per serving
- Energy
- 425.4 kcal
- Protein
- 14.48 g
- Carbohydrate
- 53.82 g
- Fat
- 16.73 g
- Fibre
- 9.32 g
- Calcium
- 95.25 mg
- Iron
- 5.52 mg
- Magnesium
- 122.23 mg
