9

condividi su

Pasta and chickpeas

ingredienti

persone

5

Carote

1 unit

Sedano

1 stem

Aglio

1 wedge

Cipolle

1 unit

Sale iodato

to taste

Pepe

to taste

Olio extravergine di oliva

to taste

Ceci

10.58 oz

Passata di pomodoro in barattolo, senza sale

10.58 oz

Paccheri

5.29 oz

Alloro

0.04 oz

Pancetta

1.06 oz

Primi Piatti da Italia - Abruzzo

Pasta and chickpeas

Pasta and chickpeas

con carne con glutine ricco in fibre ricco in ferro ricco in potassio ricco in fosforo

pronta in

30 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta 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.

Foto preparazione Pasta and chickpeas

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.

Foto preparazione Pasta and chickpeas

step 2

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

Foto preparazione Pasta and chickpeas

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.

Foto preparazione Pasta and chickpeas

step 4

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

Foto preparazione Pasta and chickpeas

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.

Foto preparazione Pasta and chickpeas

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.

Foto preparazione Pasta and chickpeas

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.

Foto preparazione Pasta and chickpeas

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.

Foto preparazione Pasta and chickpeas

step 9

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

Foto preparazione Pasta and chickpeas

step 10

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

fabbisogno giornaliero
(per persona)

Main +

Calories 420.33 kcal n.d.

Fat 12.02 g n.d.

Carbohydrates 65.39 g n.d.

Protein 16.06 g n.d.

Fibers 13.24 g n.d.

Water 94.42 g n.d.

Ashes 3.0 g n.d.

Sugars 11.96 g n.d.

Starch 20.62 g n.d.

Minerals +

Calcium 95.49 mg n.d.

Sodium 126.45 mg n.d.

Phosphorus 313.66 mg n.d.

Potassium 935.44 mg n.d.

Iron 5.46 mg n.d.

Magnesium 102.73 mg n.d.

Zinc 2.72 mg n.d.

Copper 0.8 mg n.d.

Manganese 1.82 mg n.d.

Selenium 6.78 mcg n.d.

Fluorine 0.9 mcg n.d.

Vitamins +

A 0.66 mcg n.d.

B1 0.36 mg n.d.

B2 0.21 mg n.d.

B3 2.53 mg n.d.

B5 1.43 mg n.d.

B6 0.49 mg n.d.

B9 0.0 mcg n.d.

B12 0.01 mcg n.d.

C 11.3 mg n.d.

E 2.1 mg n.d.

B12 added 0.0 mcg n.d.

D 0.09 mcg n.d.

K 12.6 mcg n.d.

Total choline (Vit. J) 70.82 mg n.d.

Lipids +

Monounsaturated 4.84 g n.d.

Polyunsaturated 2.69 g n.d.

Saturated 2.7 g n.d.

Cholesterol 5.82 mg n.d.

unsaturated 7.55 g n.d.

Amino acids +

Phenylalanine 0.85 g n.d.

Isoleucine 0.68 g n.d.

Histidine 0.44 g n.d.

Leucine 1.16 g n.d.

Lysine 0.91 g n.d.

Methionine 0.21 g n.d.

Tyrosine 0.38 g n.d.

Threonine 0.62 g n.d.

Tryptophan 0.18 g n.d.

Valine 0.7 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio