What is best than tasting a confort food such as a steaming boil of pasta with chickpeas. At Gotto d’oro we reveal you our italian recipe and we suggest you to pair it with our delicious Gotto d’oro Castelli Romani Doc rosso or Vinea Domini Syrah.
Pasta and chickpeas are both staples in Italian cuisine, and depending on who you ask, pasta e ceci can be referred to as a soup, a stew, or a pasta dish.
Also a perfect dish for vegan people! Yummy!
Ingredients for 4 people:
- 200g of pasta (short size such as ditali)
- 250g chickpeas
- 100g tomato pulp
- 50 g carrot
- 50 celery
- 2 garlic cloves
- Extra virgin olive oil
- Salt & pepper
Cook the chickpeas in salted water (after having soaked them for at least 12 hours before use if they are non pre cooked).
Then, in a large Dutch oven, heat olive oil over medium heat until shimmering. Add garlic and rosemary, carrots and celery cut in small brunoise, season lightly with salt and pepper, and cook, stirring frequently, about 5 minutes. Add the cooked chickpeas and tomato pulp. Once cooked, remove the garlic and rosemary. Add the cooked pasta and and let everything rest for 10 min. Serve with some parmiggiano and some extra vergine olive oil as per your own taste.
Tips: Pureeing a portion of the chickpeas into the sauce base gives the dish body and creaminess. Add some vegetable both to make it more soup.