Creamy Pasta and Chickpeas

Pasta and chickpeas is a traditional Italian dish, simple yet full of flavor. Here’s a creamy variant that you might like.

Ingredients

• 250 g of short pasta (ditalini, tubetti, etc.)
• 400 g of cooked chickpeas
• 1 clove of garlic
• 1 sprig of rosemary
• 1 bay leaf
• 500 ml of vegetable broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Pecorino Romano (optional)
• Chili pepper (optional)

Preparation

1. In a large pan, heat the extra virgin olive oil and sauté the whole garlic clove together with the rosemary sprig and bay leaf to flavor the oil. If you like, you can add a piece of chili pepper.
2. Add the cooked chickpeas and let them flavor for a couple of minutes, stirring occasionally.
3. Remove the garlic, rosemary, and bay leaf, then take about half of the chickpeas and blend them with some vegetable broth until smooth.
4. Put the chickpea cream back into the pan and add the vegetable broth. Bring everything to a gentle boil.
5. Add the pasta and cook according to the package instructions, stirring occasionally. If necessary, add more broth to maintain a creamy consistency.
6. Taste and adjust for salt and pepper. Once the pasta is cooked, turn off the heat and let it rest for a couple of minutes.
7. Serve hot, with a sprinkle of grated Pecorino Romano on top if you desire a more intense flavor.

Curiosity

Pasta and chickpeas is a dish with roots in popular cuisine. In various Italian regions, you will find variants of this recipe, some include tomato for a redder version, while others prefer it white like the one I have suggested. It is a versatile preparation that allows many adaptations based on your personal tastes.