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Pasta and chickpeas





200 oz

Semolina pasta

100 oz

Tomato pulp

200 oz


1 wedge

Fresh rosemary

2 sprigs

Extra virgin olive oil

1 spoon

Vegetable broth

to taste

Iodized salt

to taste

first courses from Italy

Pasta and chickpeas

Pasta and chickpeas

vegan with gluten high in fiber high in iron high in potassium high in magnesium with good fats

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta and chickpeas

A classic Italian cuisine with taste and genuineness. I prepare it like that, and you?

Pasta and chickpeas step 1

step 1

First, I put the garlic clove in a non-stick pot along with the evo oil and lightly stuff it, then wrap it with half a glass of lukewarm water and add the tomato pulp and boiled chickpeas

Pasta and chickpeas step 2

step 2

After tasting for a couple of minutes with the vegetable broth, adjusting me with the amount by calculating that I will have to cook the pasta, and then pull it slightly by baking on medium high heat for about 5 to 10 minutes

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Pasta and chickpeas step 3

step 3

Once the sauce is withdrawn slightly salt salt and take a portion of the chickpea and tomato sauce to make the cream more creamy, then add the dough (I usually use vermicelli, ditaloni, maltagliati or spaghetti broken)

Pasta and chickpeas step 4

step 4

At the end of the cooking (or when the pasta is half cooked for a smoother flavor) I add the fresh rosemary so I immediately serve my pasta and chickpeas accompanied by a crude olive oil (possibly flavored with chili)

Pasta and chickpeas step 5

step 5

Enjoy your meal!

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