Recipe Title: Pasta with Chickpeas and Cicerchia
Category: Main Course
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-Free Ditalini | 200g |
| Dried Chickpeas | 100g |
| Dried Cicerchia (Lathyrus sativus) | 50g |
| Yellow Onions | 1 |
| Carrot | 1 |
| Celery | 1 stalk |
| Fresh Rosemary | 2 sprigs |
| Garlic | 1 clove |
| Fresh Chili Pepper | 1 |
| Bay Leaves | 2 |
| Extra Virgin Olive Oil | 40g |
| Vegetable Broth | 5 liters |
| Salt | to taste |
| Black Pepper | to taste |
Instructions:
-
Soak the Legumes
Start by soaking the dried chickpeas and cicerchia in cold water for about 12 hours to soften them. This will help reduce cooking time and enhance the texture of the legumes in your dish.
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-
Prepare the Vegetables
While the legumes are soaking, peel and finely chop the carrot, celery, and onion. Set them aside to use in the next step. -
Sauté Aromatics
In a large pan, heat the extra virgin olive oil over medium heat. Add the garlic (whole and unpeeled) and fresh rosemary sprigs. Let them infuse the oil for a couple of minutes, releasing their aromas. Next, add the chopped onion, carrot, and celery. Sauté the vegetables until they begin to soften and become fragrant, about 10 minutes. -
Add the Legumes
After draining and rinsing the soaked chickpeas and cicerchia, add them to the pan with the softened vegetables. Stir to combine and let everything cook together for another 5 minutes, allowing the flavors to meld. -
Simmer with Broth
Add the bay leaves and the vegetable broth to the pan. Bring everything to a gentle simmer, allowing the chickpeas and cicerchia to cook through, which will take about 45 minutes to 1 hour. Stir occasionally, checking for doneness. You may need to add more broth or water if it reduces too much. -
Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Add the gluten-free ditalini pasta and cook according to the package instructions. Once the pasta is cooked, drain and set it aside. -
Combine and Final Touches
Once the chickpeas and cicerchia are tender, remove the garlic and rosemary sprigs. Using a slotted spoon, transfer the legumes and vegetables into a separate bowl, leaving the broth in the pan. Use a hand blender or a food processor to blend a portion of the mixture into a creamy consistency. This will create a rich, velvety texture for the soup base. Pour this creamy mixture back into the pan and stir well. -
Mix Pasta and Soup
Add the cooked ditalini pasta to the pan with the broth and legumes. Stir gently to combine and coat the pasta with the flavorful broth. Let everything simmer together on low heat for a few minutes to allow the flavors to meld. -
Season and Serve
Taste the dish and adjust the seasoning with salt and freshly cracked black pepper as needed. Finally, sprinkle a bit of fresh chili pepper for a mild kick, if desired. Serve the pasta with chickpeas and cicerchia warm or at room temperature. Enjoy this comforting, hearty dish with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs if you like.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 15g |
| Carbohydrates | 55g |
| Fiber | 12g |
| Fat | 12g |
| Saturated Fat | 1g |
| Sodium | 450mg |
| Cholesterol | 0mg |
Tips:
- Legume Variations: If cicerchia is not available, you can substitute it with other legumes like lentils or beans for a different flavor profile.
- Gluten-Free Option: Make sure to use certified gluten-free pasta if you’re catering to gluten-free dietary needs.
- Flavor Enhancements: For an extra depth of flavor, add a drizzle of high-quality olive oil and a pinch of chili flakes just before serving.
This recipe for Pasta with Chickpeas and Cicerchia is perfect for those seeking a nutritious and flavorful dish that’s both hearty and comforting. The combination of legumes and pasta, enriched with aromatic vegetables and herbs, makes it a filling meal for any occasion. Whether served warm on a chilly evening or at room temperature for a light lunch, this dish captures the essence of Mediterranean flavors in every bite.
