Fregola with Chickpeas and Pancetta

Fregola with chickpeas and pancetta is a hearty and flavorful dish that combines the tastes of Italian cuisine with a rustic touch. Here’s how to prepare it:

Ingredients

• 200 g of Sardinian fregola
• 150 g of smoked pancetta, diced
• 400 g of cooked chickpeas
• 1 small onion
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth or water
• Rosemary (optional)
• Chili pepper (optional)

Preparation

1. Start by finely chopping the onion and garlic. Take a large skillet and sauté the garlic and onion in a stream of extra virgin olive oil until they become translucent.
2. Add the diced pancetta and let it brown until it gets crispy.
3. Introduce the cooked chickpeas to the pan and let them flavor for a few minutes, so they absorb the taste of the pancetta.
4. Pour in the fregola and toast it with the other ingredients for about a minute.
5. Add vegetable broth or hot water until the fregola is covered. At this point, you can add a sprig of rosemary and a pinch of chili pepper to give the dish more aroma, if you like.
6. Cook on medium-low heat, stirring occasionally, and adding broth or water when necessary, until the fregola is cooked yet al dente. This should take about 15-20 minutes.
7. Taste and adjust for salt and pepper.
8. Once the fregola is cooked and has absorbed most of the liquid, turn off the heat and let the dish rest for a few minutes before serving.

Fregola with chickpeas and pancetta is a complete and hearty dish that you can serve as a main course or as a side dish for meats and vegetables. You can enrich it with a drizzle of raw extra virgin olive oil and a sprinkle of grated cheese if you like.

Tidbits

Fregola is a type of pasta typical of Sardinia and can be compared to couscous for its shape, but it’s toasted, giving it a unique flavor and a pleasantly grainy texture.