Pairs well with Chickpeas Pasta
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Chickpeas Pasta
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A vegan and vegetarian one-pot pasta dish full of flavors and proteins, making it a perfect meal for the winter season.
00:30:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- Ditalini rigati pasta - 350g
- Chickpeas - watch the video to see (two small cans)
- Carrot - 1 (chopped)
- Onion - 1/4 (chopped)
- Garlic - 1 clove
- Peeled tomatoes - watch the video to see (small can)
- Fresh rosemary - watch the video to see
- Bay leaves - a few
- Pecorino cheese - watch the video to see (as much as you like)
- Extra virgin olive oil - watch the video to see
- Salt - to taste
- Pepper - to taste
Instructions
- Prepare Chickpeas: Separate chickpeas into two portions, blend one portion into a cream.
- Cook Vegetables: Sauté carrot and onion with olive oil, adding bay leaves and rosemary.
- Make Sauce: Add crushed peeled tomatoes to cooked vegetables, then chickpeas, and simmer.
- Cook Pasta: Add pasta to the sauce, cook for 10 minutes, adding water as needed.
- Combine and Serve: Mix in chickpea cream, cook until creamy, serve with pecorino cheese on top.
