Pasta with Chickpea Ragù

Pasta with chickpea ragù is a delicious dish that combines flavors of Italian tradition with a vegetarian twist. Here’s how to prepare it:

Ingredients

• 400 g of pasta (such as penne, rigatoni, or spaghetti)
• 240 g of cooked chickpeas (or a can of chickpeas)
• 1 medium onion
• 1 carrot
• 1 stalk of celery
• 2 cloves of garlic
• 500 ml of tomato puree
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Aromatic herbs as desired (rosemary, thyme, bay leaf)
• Vegan grated cheese or Parmesan to serve (optional)
• A pinch of red pepper flakes (optional)

Preparation

1. Begin by finely chopping the onion, carrot, and celery. This mixture is called a “soffritto” and is the foundation for many Italian recipes.
2. Heat a drizzle of extra virgin olive oil in a large pan and add the whole garlic cloves. Let them brown for a minute, then add the soffritto and a sprinkle of salt.
3. Once the vegetables have softened, add the chickpeas. Let them flavor for a few minutes.
4. Add the tomato puree and a glass of water, along with the chosen aromatic herbs and red pepper flakes if you like a bit of spice.
5. Let the sauce cook on medium-low heat, covered, for at least 20-30 minutes, stirring occasionally. If the sauce dries out too much, add a bit more water. Adjust the seasoning with salt and pepper.
6. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions.
7. Once the pasta is al dente, drain it and pour it into the pan with the chickpea ragù.
8. Stir well to allow the pasta to soak up the sauce, sautéing for a minute to blend the flavors.
9. Serve hot, with a sprinkling of grated cheese or vegan cheese if you wish.

Curiosity

Chickpeas are widely used in Italian cuisine, especially in central Italy, where they are the base of many soups and stews. Besides being delicious, they are also a rich source of protein and fiber, making this dish an excellent vegetarian and nutritious option.

Enjoy your meal!