Italian
Pasta and Chickpeas
by Manu Food · 60K subscribers on YouTube
Some dishes need no introduction. Pasta and chickpeas is one of them: few ingredients, the right amount of time, and no rush. This is not just any pasta, it's the one that puts you back in the world. Simple ingredients, made with calm, like they used to do.
- Servings
- 4
- Difficulty
- easy
Ingredients
9 items- Extra Virgin Olive Oil
- Pancetta(optional) — The chef adds pancetta for extra richness, but it is optional.
- Garlic
- Chili Pepper
- Parsley
- 3 pcsPrecooked Chickpeas3 cans of precooked chickpeas
- Vegetable Broth
- Salt
- 400 gShort PastaShort pasta, preferably mixed types
Method
- Pour a generous amount of extra virgin olive oil into a pot.
- Add a bit of pancetta (optional) and let it render gently.
- Add crushed garlic, chili pepper, and a bunch of parsley. Sauté without removing the garlic.
- Add the precooked chickpeas. Cover with vegetable broth, put the lid on, bring to a boil and cook for 15 minutes.
- Remove the garlic and blend part of the soup with an immersion blender to make it creamy. Season with salt.
- Add short pasta (preferably mixed types). Add hot water or broth if needed. Cook on medium-low heat until done, stirring occasionally.
- Add fresh parsley torn by hand and a drizzle of raw olive oil.
- Let it rest for 3-4 minutes before serving.
