PASTA AND CHICKPEAS WITH TURMERIC AND ROSEMARY

111 Views
 
MASTERY Level
60 min
112 Views
 
MASTERY Level
4 People
60 min
INGREDIENTS for 4 people

5.6 oz Ditaloni Barilla pasta

14 oz dried chickpeas

3.5 oz onion

1.75 pints vegetable stock

1.7 oz extra virgin olive oil

0.7 oz tomato concentrate

0.35 oz turmeric

0.35 oz sage

0.35 oz rosemary

salt and pepper

 

Preparation

Leave the chickpeas to soak in cold water for about 24 hours. Once ready, cook them in a pot filled with cold water without adding salt. Then add the carrot, celery and chopped onion. Alternatively, use canned pre-cooked chickpeas.

 

In a saucepan, gently brown the sliced onion with extra virgin olive oil, sage and rosemary, then add the boiled chickpeas, tomato paste and turmeric.

Add the stock, bring to the boil and cook until the chickpeas are very soft.

 

Keep some chickpeas aside, take out the rosemary and sage, and blend until creamy.

If the cream is not liquid enough, add a little water.

Pour in the Ditaloni, add the chickpeas (whole) and cook the pasta.

 

Before serving, add a drizzle of raw extra virgin olive oil and some ground black pepper.

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