Introducing my heartwarming Pasta and Chickpeas recipe—a comforting dish that embraces simplicity and flavour. Whether you're seeking nourishment on a chilly evening or a satisfying meal that's quick to prepare, this recipe is a hug for your soul. With the humble combination of pasta and chickpeas, elevated by fragrant garlic, cavolo nero, fresh parsley, and the richness of extra virgin olive oil, each bite is a delightful embrace of warmth and comfort. Join me in experiencing the cozy allure of this classic Italian-inspired dish, perfect for bringing loved ones together around the table.
Serves 4
Ingredients
160 grams of short pasta (casarecce, wheels, tubetti, mixed)
250 grams of dried chickpeas or 400 grams of canned chickpeas (use canned chickpeas if you are short on time)
2 cloves of garlic
3 tablespoons of extra virgin olive oil
1 bunch of fresh parsley (or rosemary) salt
1-3 glasses of water (depending if using dried or canned chickpeas)
handful of chopped cavolo nero or spinach (you can use any other leafy green like turnip greens)
Method
First of all, soak the dried chickpeas with a teaspoon of baking soda for about 12 hours (1 night), a step you can skip if using canned chickpeas.
Then, in a large pot, sauté the peeled and crushed garlic cloves with the olive oil for 1 minute. If you enjoy a little sprinkle of chilly flakes, it will give it an interesting twist.
Add the chickpeas and thinly chopped cavolo nero, let them brown in the sauté over high heat, stirring for 1 minute. Add the chopped parsley.
If you have used dried chickpeas, add 3 glasses of water and let them cook for about 40-50 minutes with the lid on until they are soft.
If you have used pre-cooked chickpeas, add only 1 glass of water and let them cook for 5 minutes over low heat with the lid on.
Serve with fresh parsley and a drizzle of extra virgin olive oil.
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