Description
A creamy Italian pasta stew with chickpeas, garlic, and rosemary, perfect for a cozy meal.
Ingredients
- 230 g cooked chickpeas, from about 100 g dried medium kabuli chickpeas
- 550 ml chickpea cooking liquid
- 100 g dried ditalini
- 15 g extra-virgin olive oil
- 6 g garlic, thinly sliced
- 2 g fresh rosemary leaves, finely chopped
- 12 g tomato paste
- Up to 0.5 g fine salt
Instructions
- Soak the chickpeas in water for 12 hours, then drain and rinse.
- Cook the chickpeas in 3 liters of water with 8 g salt for about 78 minutes, until easily crushed.
- Drain the chickpeas, reserving the cooking liquid.
- Warm 15 g olive oil in a pot over medium-low heat. Add 6 g sliced garlic and cook until fragrant.
- Add 2 g chopped rosemary and stir for a few seconds.
- Toast 12 g tomato paste for about 1 minute until it darkens slightly.
- Add 230 g chickpeas and 390 ml reserved cooking liquid. Simmer for 8 minutes.
- Blend 77 g of chickpeas with 60 ml cooking liquid until smooth, then stir back into the pot.
- Add 100 g ditalini and cook for about 9 minutes, stirring often.
- Once cooked, check seasoning and let rest off the heat for 10 minutes before serving.
Notes
Serve with a drizzle of olive oil and extra rosemary. Pair with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 78 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian