Pasta and chickpeas

Difficulty Easy

Preparation Time 55 min

Gran Campidano

Description

Pasta and chickpeas is a truly delicious first course : ideal for a cold winter evening, when the warmth of your home inspires you to cook a warm and tasty dinner . This recipe is perfect for one or two people, but also for larger groups, such as four or five friends. All you need is a few simple ingredients .

To make pasta and chickpeas, you’ll obviously need a good amount of chickpeas, as well as tomato puree, a pasta shape of your choice, and various spices and herbs. You’ll also need butter, essential for the soffritto, and Gran Campidano cheese, to sprinkle on the dish before serving. Follow our recipe carefully to make a perfect pasta dish.

Ingredients

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Grated Gran Campidano cheese 80 g
Gran Campidano Arborea crusts q.b.
Arborea butter 50 g
Pasta (shape of your choice) 400 g
Precooked chickpeas 400 g
Fine tomato pulp 350 g
Garlic q.b.
Diced bacon 100 g
Golden onions q.b.
Salt q.b.
Pepper q.b.
White wine q.b.

Instructions

1 First, take the onion and dice it into fairly small cubes. Take the garlic and, using a knife, crush two cloves to release all of its flavor. Add everything to a pan with the butter, sautéing for a few minutes over medium-low heat to prevent burning.
2 Meanwhile, dice the guanciale and add it to the sizzling soffritto.
3 Once the soffritto is well combined, add a little white wine and let it evaporate completely. Then add the cooked chickpeas. You can also buy dried chickpeas, but in this case, the legumes will need to be soaked in water overnight and then cooked in boiling salted water before making the pasta. Sauté for a few minutes to ensure the ingredients are properly combined.
4 Now add salt, pepper, and spices to taste: we recommend rosemary sprigs. Add the finely chopped tomatoes and stir until the sauce comes to a boil. Add about 800 ml of water to provide enough cooking water for the pasta, and let it thicken slightly, seasoning with salt and pepper again. You can also create a creamier version by blending some of the chickpeas and adding them to the soup. Add the Gran Campidano rinds to the mixture for an extra touch of flavor. To soften them, you can soak them in water or milk for a few minutes before adding them to the sauce.
5 Now add the pasta to the boiling soup and cook until done. Remove the Gran Campidano rinds and garlic and let it rest for a few minutes. Plate and serve with a pinch of pepper and a generous sprinkling of grated Gran Campidano. Enjoy!