Pasta with chickpeas and potatoes: the recipe for a simple and creamy starter

ingredients
  • Vegetables soup
    500 ml
    • 43 kcal

  • Already boiled chickpeas
    200 grams
    • 120 kcal

  • potatoes


    2
    • 899 kcal
  • Pasta
    200 grams
    • 365 kcal

  • Shallot
    1
    • 29 kcal

  • Rosemary


    to taste
    • 0 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • Fine salt
    to taste
    • 21 kcal

  • Ground black pepper


    to taste

Calories refer to 100 grams of product

The pasta with chickpeas and potatoes it’s a first course simple and tasty, a comfort food made with ingredients typical of the peasant tradition: a perfect mix between pasta and chickpeas and pasta and potatoes. A perfect first course to prepare as a hot soup and creamy on cold winter days. In our recipe we used i dried chickpeas, to soak the day before, but you can also use them precooked, if you are short on time. All the ingredients will be combined in one jar believed, except chickpeas who will be boiled, and the pasta will be cooked directly in the sauce over low heat, so it will be creamy and irresistible. Regarding the shape of pasta you can use tubes, mixed pasta, maltagliati Where queens, according to your availability.

You can enrich your pasta with chickpeas and potatoes bacon browned in a pan or with the addition of Cherry tomatoes. You can also add some Grated parmesan, before serving.

How to make pasta with chickpeas and potatoes

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Soak the dried chickpeas in water for 24 hours (1). After this time, drain them and put them in a saucepan covered with cold water. Bring to heat and cook for about 60 minutes from the start of boiling or until softened. If you are using precooked chickpeas, skip this step. Prepare the vegetable broth (2) and set it aside. Peel the potatoes and cut them into cubes (3).

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Put the potatoes, minced shallot, rosemary and chickpeas in a saucepan with a little cooking water. Cover with a little vegetable stock, add a drizzle of extra virgin olive oil and cook over high heat until boiling (4). Continue cooking for about 15 minutes or until the potatoes have softened. Now add the pasta and other broths (5), to mix little by little, so as to obtain a creamy result and not too creamy. Season with salt and bring the pasta to cooking. Your chickpea and potato pasta is ready to be served sprinkled with a little fresh ground pepper and chopped rosemary (6).

storage

You can store the chickpea and potato pasta in the refrigerator for One day, inside an airtight container.

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