Pasta with chickpeas is a typical roman soup made with chickpeas, pasta, tomato sauce and anchovies.It is the perfect meal for both adults and kids, it’s nutritious and tasty.
Pasta with chickpeas
- 12 ounce dried chickpeas;
- 8 ounce short ruffled pasta, such as cannolicchi;
- 3 garlic gloves;
- 1 sprigs rosemary;
- 3 anchovy fillets;
- 8 ounce tomato sause;
- 4 tablespoons extra virgin olive oil;
- salt, about 3 teaspoons.
Place chickpeas in a large pot and cover with plenty of lightly salted water and leave it overnight. In the morning don’t rinse, put the pot on the stove and begin to cook the chickpeas.
When the chickpeas are cooked Add garlic and rosemary,3 anchovy fillets, tomato sauce and oil. Cover and bring to a boil over high heat. After 10 minutes add the pasta and more water if is necessary. Cook over medium low heat stir sometimes until the pasta is “al dente”.
Follow me on FB