Pasta and chickpeas Roman style, a hearty first course, rich and very easy to prepare, creamy and tasty is a real comfoort food and like any traditional recipe there are many variations, the one I make is the pasta and chickpeas Roman style which includes anchovies melted in the fry, There are those who prefer this dish with a little broth or those who prefer it drier, I love both. In Rome we use ditalini rigati, which we call cannolicchi, but maltagliati, quadrucci all’uovo or spaghetti spezzati are also great You can use dried chickpeas or canned chickpeas for a quicker process. Let’s see how to make pasta and chickpeas Roman style!
Also try the fabulous FOCACCIA WITH OLIVES AND TOMATOES
Ingredients
WHAT YOU NEED
Tools
Steps
PROCEDURE
In a saucepan, put the extra virgin olive oil together with the garlic clove and rosemary.
Add the washed and chopped anchovies.
Mix well and add the chickpeas.
Let the bottom of your pasta and chickpeas take on flavor and then add the hot water until it covers them a good bit.
Let the chickpeas take on flavor for about 10 minutes and with a skimmer take a quantity of chickpeas and blend them in this way, you will give more creaminess to the chickpea soup.
Once you have blended the chickpeas, put the cream obtained in the pot together with the broth and the whole chickpeas.
Add the pasta and salt to taste and when it is cooked and creamy, place it on plates and add some raw extra virgin olive oil and fresh rosemary.
Varied doses for servings