Pasta with Chickpeas

A thick, hearty pasta soup where chickpea starch binds the cooking juices. The woody rosemary aroma balances the sharp garlic for a rustic, satisfying meal.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 734
• Protein: 28 g
• Carbs: 96 g
• Fat: 23 g

Ingredients

• 250 g Dried pasta ( ditalini or small tube type )
• 400 g Chickpea ( cooked and drained )
• 2 piece Garlic ( crushed )
• 1 piece Rosemary ( whole sprig )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Tomato caviar
• 800 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 800 ml Vegetable broth

Instructions

1. Aromatic base

   In a sauté pan, sweat the crushed garlic and rosemary in olive oil. The garlic should turn golden without browning to avoid bitterness.

2. Searing the chickpeas

   Add the drained chickpeas and tomato caviar. Sauté for 2 minutes to concentrate the juices. Coarsely mash a third of the chickpeas with a fork to release the starch that will bind the sauce.

3. Adding liquid and cooking

   Pour in the vegetable broth. Bring to a boil, then lower the heat. Pour the dry pasta directly into the broth. They must be submerged.

4. Binding the pasta

   Cook the pasta, stirring often. The liquid should reduce until it coats the pasta, creating a creamy texture. The pasta should remain al dente.

5. Finishing

   Remove the rosemary sprig. Season with sea salt and black pepper. Let rest for 2 minutes off the heat before serving; the dish will thicken further.

Chef's tips

• The sauce should be short: the pasta shouldn't swim in clear broth but in a thickened juice.
• Do not rinse the pasta, the starch is essential to achieve that creamy texture.

Storage

Keeps for 2 days in the fridge. The pasta will absorb all the juice, add a splash of water before reheating over low heat.