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Pasta and chickpeas





300 grams

Canned tomato sauce, without salt

300 grams


30 grams

Paccheri, pasta

150 grams


1 unit


1 stem


1 wedge


1 unit


1 gram

Iodized salt

to taste


to taste

Extra virgin olive oil

to taste

first courses from Italy - Abruzzo

Pasta and chickpeas

Pasta and chickpeas

with meat with gluten high in fiber high in iron high in potassium high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta and chickpeas

Since the evening is still breezy here by myself in the countryside, I prepared this dish really tasty and healthy, less suitable in hot weather.

Pasta and chickpeas step 1

step 1

In the case of dried chickpeas: Put the dried chickpeas to soak for about 24 hours, in a large bowl with fresh water whereas the volume of legumes tend to double.

Pasta and chickpeas step 2

step 2

Over the course of 24 hours to change the water at least once.

Pasta and chickpeas step 3

step 3

At the time of cooking, drain the beans and rinse them under running water. Clean the carrot, celery, garlic and onion halves and make a mince.

Pasta and chickpeas step 4

step 4

In a large pan, preferably earthenware, add extra virgin olive oil and add the chopped vegetables and brown.

Pasta and chickpeas step 5

step 5

Add the chickpeas, bay leaf and rosemary and cover with hot water. DO NOT add salt immediately otherwise the skin of the chickpeas will tend to harden.

Pasta and chickpeas step 6

step 6

Cook over medium heat, with the lid slightly away, for about an hour and a half making sure that the water does not dry up ever. Every now and then add hot water as needed.

Pasta and chickpeas step 7

step 7

Prepare separately a sauce by frying the other half of the onion and bacon, sliced ​​thinly, in extra virgin olive oil, then add the chopped tomatoes, salt and cook about half an hour.

Pasta and chickpeas step 8

step 8

When ready to pour the tomato sauce in the pan with the chickpeas, stir well and season with salt. Always let cook for another half hour, taking care that the water does not dry out.

Pasta and chickpeas step 9

step 9

Now add the pasta to soups must be large format - no stars, rings, etc. butterflies. and cook the required time.

Pasta and chickpeas step 10

step 10

Serve with freshly ground pepper and a good dose of extra virgin olive oil raw.

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