Chickpea and Potato Pasta

Pasta with chickpeas and potatoes is a hearty and comforting dish, typical of home cooking in Italian cuisine. Here is how to prepare it:

Ingredients

• 250g of short pasta (e.g., ditalini, tubetti)
• 300g of cooked chickpeas (you can use canned chickpeas for convenience)
• 2 medium potatoes, peeled and cut into cubes
• 1 clove of garlic
• 1 sprig of rosemary
• 1 bay leaf
• Enough vegetable broth
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. In a large enough pan, heat the extra virgin olive oil and sauté the whole garlic clove and the rosemary to flavor the oil. You can also add a chili pepper if you like a spicy touch.
2. Remove the garlic and add the chickpeas, letting them season for a few minutes.
3. Add the diced potatoes and the bay leaf, then cover everything with vegetable broth until it exceeds the level of the ingredients in the pan by one finger.
4. Cook over medium-low heat for about 20 minutes, checking occasionally and adding more broth if necessary.
5. While the potatoes and chickpeas are cooking, bring water to a boil in a pot and cook the pasta as indicated on the package. Drain the pasta al dente and place it in the pan with the chickpeas and potatoes.
6. Blend the pasta well with the chickpea and potato sauce, letting it season for a couple of minutes. If you prefer a creamier effect, you can mash some of the chickpeas with a fork or a food mill.
7. Adjust for salt and pepper and serve hot, with a drizzle of raw oil if you wish.

Curiosity

This dish, like many recipes from the Italian cucina povera (humble kitchen), has ancient origins and is based on the use of simple but nutritious ingredients. The combination of legumes and pasta provides a complete meal in terms of proteins and represents a classic comfort food, especially in the colder seasons.