Tagliolini and chickpea
The recipe for pasta and chickpea is very easy to make, this is a traditional dish that require only a little of time for the slow cooking of the chickpeas, but much appreciated for the authenticity of the ingredients.
A recipe that takes me back in my memory to taste the simple and delicious dishes of my grandmother, of those who brought us to the table with so much passion and patience.
Ingredients:
- 350gr. Tagliolini of the Podere
- 300gr. ceci secchi
- 100 gr. polpa di pomodoro
- 2 cloves of garlic
- extra virgin olive oil
- rosemary
- sale
- chili pepper
For the preparation of this recipe you must leave to soak chickpeas in water for a whole night, drain and cook them in a pot with lightly salted water, bring to a boil and cook on a low heat for about 3 hours, for to save time you can use a pressure cooker.
Take a part of the chickpeas with a little cooking water, blend them and put them into the pot.
Fry the cloves of garlic in a pan with extra virgin olive oil, peeled and crushed, add a sprig of rosemary for to give a special flavour to the dish.
Before adding the tomato pulp, remove the rosemary, which could be annoying in the mouth, check the seasoning and continue to cook for about ten minutes.
Pour the sauce on the pot of chickpeas, add the tagliolini and cook them in the chickpea soup for the necessary time.
Season with a bit of extra virgin olive oil and chili pepper.
The result? A creamy and tasty dish.
Enjoy your meal.
Curiosity:
In the countryside cucine, the use of chickpeas was a way to tastefully obtain a protein substitute for meat, in modern cooking the rediscovery of ancient recipes is a way to have fragrant, tasty dishes with healthy and simple ingredients.
Suggestion:
If you do not have time to cook the chickpeas, you can replace them with ready-made ones, already cooked, same procedure, blend them half with a little of their liquid or with the cooking water and continue the recipe.
