PASTA AND CHICKPEAS WITH TURMERIC AND ROSEMARY
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
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.
