ItalianRoman
Pasta and Chickpeas in Bianco
by Cucina con Ruben · 548K subscribers on YouTube
A simple and hearty Roman-inspired soup of pasta and chickpeas cooked in a light broth, flavored with garlic, chili, rosemary, and finished with lemon zest.
- Difficulty
- easy
Ingredients
9 items- Garlicto taste
- Chili Pepperto taste
- Olive Oila drizzle
- Rosemaryfresh or dried
- Precooked Chickpeascanned or cooked
- Wateras needed for soup consistency
- Saltto taste
- Pastasmall shapes like ditalini or pastina
- Lemon Zestgrated zest
Method
- In a pot, heat olive oil and sauté garlic, chili, and rosemary until fragrant.
- Add the precooked chickpeas and a splash of water. Cook for 5 minutes.
- Blend half of the chickpea mixture until creamy, then return the cream to the pot.
- Add salt and adjust water to achieve a soupy consistency. Bring to a simmer.
- Add pasta and cook until al dente, adding more water if needed.
- Turn off the heat and let rest for 3 minutes.
- Finish with fresh lemon zest and serve.
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.
