Pasta with chickpeas
Instructions
Let soak chickpeas in plenty of lukewarm water for an entire night. Drain them, put them in a saucepan with about two gallons of salted water, bring to the boil and cook covered, over low heat, for about 3 hours. Pull every other flag each half-cooked three ladles, beat them and then pour back into the pot.
In a pan add a little oil, garlic and Rosemary, then add the tomatoes.
After 10 minutes turn off, remove the garlic and pour this sauce into the pot of chickpeas. Stir and adjust, if necessary, salt. Break the noodles and cook along with chickpeas. When cooked pour into soup tureen, dress with a tablespoon of olive oil, grated cheese and pepper.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 2 persons
- 200 g of chickpeas
- 250 g of peeled tomatoes
- 150 g of type pasta tagliatelle all'uovo
- Grated cheese
- 1 clove of garlic
- 1 sprig of rosemary
- Olive oil
- Salt
- Pepper