Drive away with green broad beans and ricotta
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Pasta and chickpeas
ingredients
servings
4
Chickpeas
150 oz
Ditalini rigati, pasta
4 portions
Water
1000 fl oz
Fresh rosemary
1 sprig
Black pepper
1 pinch
Salt
1 pinch
Onion
1 wedge
Carrots
1 unit
first courses from Italy
Pasta and chickpeas
Pasta and chickpeas
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A traditional dish of every region, tasty both hot and cold.
preparation
step 1
Chop the carrot and onion finely. Put them to brown and add a sprig of rosemary. Add the pepper.
step 2
Add the chickpeas that had previously been soaked. Cover with water completely.
step 3
Cook with the lid on low heat for an hour, until the chickpeas are soft. Towards the end add the salt to prevent the chickpeas from remaining hard.
step 4
Add the pasta to taste and cook it in the chickpea broth. Serve with a sprinkling of Grana Padano cheese.
