RomanItalian
Pasta and Chickpeas
by Cucina con Ruben · 548K subscribers on YouTube
A classic Roman winter comfort dish: pasta with chickpeas, enriched with black kale and a creamy blended chickpea base.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- easy
Ingredients
9 items- Olive OilFor sautéing
- GarlicTo taste
- Chili PepperTo taste
- Precooked ChickpeasPre-cooked chickpeas
- WaterHot water, unsalted
- Lemon ZestFinely julienned
- PastaAny short pasta
- Cavolo Nero(optional) — For crispy garnish
- SaltTo taste
Method
- Prepare the soffritto: sauté garlic and chili pepper in oil until fragrant.
- Add the pre-cooked chickpeas and let them sizzle for 5 minutes.
- Cover with water and cook for another 5 minutes.
- Blend half of the chickpeas with some cooking liquid to create a creamy base.
- Finely julienne the lemon zest and add it to the pot.
- Add the pasta and cook, adding hot unsalted water as needed.
- Optionally, make crispy black kale leaves: toss with a little oil and salt, bake at 180°C for 10 minutes.
- When the pasta is ready, let it rest for a minute to become creamier.
- Serve with the crispy kale on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
