Pasta and Chickpeas

Pasta and Chickpeas

A first course based on legumes, excellent for winter: pasta and chickpeas. Using this tool will make the preparation even easier. 

Difficulty: very easy

Servings: for 4 people

Cooking time:Time: 30 minutes

Ingredients:

• 600 g of canned chickpeas
• 250 g of ditaloni pasta
• 5 sage leaves
• 1 sprig of rosemary
• dill to taste
• 1 clove of garlic
• ½ onion
• 30 ml of extra virgin olive oil
• Salt to taste

Preparation:

Peel the onion and garlic and chop them add them to the cooking pot together with the chopped sage leaves and rosemary needles. Combine on the bottom with a spatula, pour in the oil and leave to fry for 3 minutes at Medium heat while stirring gently.

Pour in about 800 milliliters of water, add the chickpeas and cook for 12 minutes over high heat, always selecting the delicate mixing.

 At this point add the pasta, salt lightly and cook for the time indicated on the package, always under the same conditions. 

You just have to plate your pasta and chickpeas and garnish it with tufts of dill.

Ideas and variations:

We suggest you flavor your pasta and chickpeas with a sprinkling of black pepper.