RomanItalian
Pasta and Chickpeas 'Azzeccosa'
by Casa Pappagallo · 705K subscribers on YouTube
A rustic, hearty and flavorful Roman comfort food. Chickpeas are soaked overnight then slowly cooked with garlic, rosemary and a soffritto of onion, celery and carrot. Part of the chickpeas are blended to create a creamy base; pasta cooks briefly in the rich broth and rests off the heat to absorb flavours. Finished with fresh chili and a drizzle of raw olive oil.
- Difficulty
- medium
Ingredients
14 items- Dried ChickpeasSoaked overnight in water with baking soda and coarse salt
- Baking SodaA pinch for soaking
- Coarse SaltA little for soaking
- WaterFor soaking and cooking
- Garlic2 cloves, one for cooking chickpeas, one for soffritto
- RosemaryA sprig for cooking chickpeas and a little for soffritto
- OnionFinely chopped, for soffritto
- CeleryFinely chopped, for soffritto
- CarrotFinely chopped, for soffritto
- Olive OilFor cooking and finishing
- Tomato PasteA small amount
- Pasta (Ditaloni)Or other short pasta like mezze maniche
- Fresh Chili Pepper(optional) — To taste, for serving
- Black PepperTo taste, for serving
Method
- Soak the dried chickpeas for about 24 hours in water with a pinch of baking soda and coarse salt.
- Drain the chickpeas, place them in a pot and cover with fresh water. Bring to a gentle boil and cook for about 2 hours, until tender. Do not skim the foam; it helps keep the skins on.
- After about 1 hour of cooking, add a clove of garlic and a sprig of rosemary to the chickpeas. Do not add salt at the beginning.
- Once the chickpeas are cooked, set them aside. In another pot, heat a little olive oil and add one clove of garlic and some rosemary.
- Remove the garlic and rosemary, then add a finely chopped mixture of onion, celery and carrot. Sauté gently for about 15 minutes.
- Add the cooked chickpeas (without the garlic cloves from cooking).
- Add some hot water (or reserved chickpea cooking water) and a small amount of tomato concentrate. Season with salt.
- Simmer for about 45 minutes, stirring occasionally.
- Blend a portion of the chickpeas with some cooking liquid to create a creamy purée, then pour it back into the pot.
- Add the pasta (ditaloni or similar short pasta) and cook for half the recommended time (e.g., 5 minutes if the package says 10 minutes).
- Turn off the heat and let the pasta rest in the pot for about 5 minutes to absorb the flavours.
- Serve with fresh chili pepper, black pepper, and a drizzle of raw olive oil.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
