Recipe Pasta and chickpeas creamy Neapolitan style quick and easy
Neapolitan-style creamy pasta and chickpeas a typical dish of our tradition according to my underestimated point of view… Yet i chickpeas they are a good source of essential fatty acids, they contain a good percentage of carbohydrates, they are nutritious and digestible. One hundred grams of cooked chickpeas it provides only 120 calories, but provides many vitamins, proteins and minerals, especially iron and calcium (117 mg per 100 g.). So they are good, they are quick to prepare, cheap and above all they are delicious! Other dishes with the same characteristics of practicality and goodness are: pasta and peas, pasta and beans, pasta and lentils, pasta and pumpkin and pasta and potatoes. The procedure is really very simple ... you can use dried chickpeas or those in a jar, I used those in a jar that are much more practical!
Ingredients for 2 people
- 160 gr. of mixed pasta (or tubes or maltagliati)
- 1 jar of chickpeas
- 2 sprigs of rosemary
- 1 clove of garlic
- extra virgin olive oil, salt, pepper
You may be interested in others: Neapolitan recipes
How to make creamy Pasta and Chickpeas
In a saucepan put 3 tablespoons of oil, the garlic clove and fry for a minute, when the garlic is golden, pour the previously rinsed and drained chickpeas, add the sprigs of rosemary and cook over medium heat for a couple of minutes.
Add 3 glasses of water, add salt and cook for half an hour over low heat, putting the lid on and without turning. Add more water if necessary. At this point, if you want to create a cream, mash 2-3 tablespoons of the chickpeas while cooking with a potato masher, this will speed up cooking and the pasta will have a more intense flavor.
Pour the pasta into the pan and add water until hot, cover the pasta, put the lid on and cook according to the cooking times of the pasta.
Turn often to avoid sticking, if you like the soupy pasta more, add more water. Serve, if you like, add a little ground pepper instantly e…ENJOY YOUR MEAL!
WINE TO MATCH: This dish goes well with medium-bodied Still Red Wine, in particular with wines produced in Puglia: Nardò Rosso Doc, Valpolicella Classico Docg.
In this blog for wine pairings I have consulted the site most of the time: www.beerbacco.com
Enjoy your meal!