Pasta with Chickpeas and Potatoes
Category: Main Courses | Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Ditaloni Rigati | 320g |
| Potatoes | 500g |
| Dried Chickpeas | 250g |
| Shallot | 1 |
| Vegetable Broth | As needed |
| Rosemary | 1 sprig |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | ~15g |
| Carbohydrates | ~60g |
| Fats | ~12g |
| Fiber | ~9g |
| Sodium | ~480mg |
Instructions
-
Prepare the Chickpeas
- Begin by soaking the dried chickpeas in fresh water for 24 hours. This step is essential to rehydrate the legumes and ensure even cooking.
- Once soaked, drain and rinse the chickpeas thoroughly before use.
-
-
Prepare the Broth
- In a separate pot, prepare the vegetable broth and keep it warm over low heat. You’ll use this to cook the dish, enhancing its flavor.
-
Prepare the Vegetables
- Peel the potatoes and dice them into small cubes for even cooking.
- Peel and thinly slice the shallot. Set both aside.
-
Cook the Aromatics
- Heat a generous drizzle of extra virgin olive oil in a large saucepan or deep skillet over medium heat.
- Add the sliced shallot and allow it to sauté gently until softened and translucent. Be careful not to let it brown.
-
Add the Chickpeas
- Add the soaked and rinsed chickpeas to the pan. Stir to coat them in the aromatic oil mixture.
-
Simmer with Broth
- Pour enough warm vegetable broth into the pan to cover the chickpeas and bring it to a gentle simmer.
- Add the diced potatoes and the rosemary sprig. Let everything cook together until the chickpeas are tender and the potatoes are soft, about 40–50 minutes.
-
Cook the Pasta
- Once the chickpeas and potatoes are cooked, remove the rosemary sprig and bring the mixture to a gentle boil.
- Add the ditaloni rigati pasta directly to the pan. Stir well and cook the pasta in the broth mixture, adding additional broth if needed to maintain a soupy consistency.
-
Season and Finish
- Taste the dish and adjust with fine salt and black pepper as desired. Stir well to ensure the flavors are evenly distributed.
-
Serve
- Once the pasta is cooked to al dente, remove the pan from the heat. Drizzle a bit of extra virgin olive oil over the top for a finishing touch of richness.
-
Enjoy
- Serve the pasta with chickpeas and potatoes hot, garnished with a crack of fresh black pepper and an optional sprinkle of grated Parmesan cheese.
This heartwarming dish combines the earthy flavors of chickpeas and potatoes with the richness of olive oil and the fragrant touch of rosemary. A comforting, nourishing recipe perfect for a cozy family meal!
