Pasta & Chickpeas is a typical dish of Campana, Apulian, Sicilian and Roman cuisine and has ancient origins. Chickpeas are always a great nutrition alternative to meat or fish. Chickpeas have always been a real salvation for the poor diet of the peasants who joined it with pasta. In fact, fish and meat were too expensive and therefore reserved for the richest. Pasta & chickpeas are considered a “poor” dish but at the same time complete from a nutritional point of view, rich in proteins and carbohydrates.
- 320 g of Ditalini Rigati Pasta
- 500 g of pre-cooked chickpeas
- 50 g of golden onion
- 50 g of celery
- 1 garlic clove
- Salt and pepper
- 100 g of bacon
- Extra virgin olive oil
- 250 of tomato paste
- 1 sprig of Rosemary
- 50 g of carrots
- 50 g of white wine
- 8 g of tomato concentrate
Start with the sauce: wash the vegetables and finely chop the carrot, celery, onion, and rosemary, and put all the ingredients aside.
In a pan with a little oil, add the onion, make it brown, then combine the celery and carrot, and let it dry for a few minutes, then add the clove of garlic, mixing from time to time so as not to burn the frying. Cut the bacon into small strips and transfer them to frying pan, combine the crushed rosemary and let it brown for a few minutes. Blend with white wine, salted and peppered and add the chickpeas in the pan. Combine the tomato paste, let it simmer on low heat for at least 15 minutes, then add the tomato concentrate.
Take about a third of the chickpeas and squeeze them until they get a creamy mixture; In the meantime, boil a pot of salt water, pour the pasta and cook it to the tooth. Sprinkle the cream obtained with the frying pan, drain the pasta, add it to the pan and stir well and mix it all together!
Credits photo: Rollopack – CC BY-SA 4.0