Linguine pasta with chickpeas
Instructions
03767 LINGUINE with CHICK-PEAS INGREDIENTS for 4 PERSONS 200 g of linguine, 150 g dried chickpeas, 1-2 cloves of garlic, 2 sprigs of Rosemary, 1 tbsp tomato pulp, 1 bay leaf, 4 tablespoons of olive oil, salt, black pepper.
Time: 4 hours Difficulty: minimum PROCEDURE Put the chickpeas to soak in cold water for 24 hours.
Drain, rinse and collect them in a pan, preferably earthenware.
Cover with 2 l of water and add 1 bay leaf and whole garlic clove, peeled.
With and cook for at least 2 1/2 hours over low heat without opening.
Unshackled from the needles of Rosemary branches and peeled another clove of garlic.
All finely chopped with the Crescent.
Cook al dente linguine and drain; pour into the pan with the chickpeas.
Stir and serve with plenty of freshly ground black pepper.
The cheese is not indicated.
