Pasta with Chickpeas
Ingredients
- 250 gDried pasta (ditalini or small tube type)
- 400 gcanned chickpeas (cooked and drained)
- 2 pcGarlic (crushed)
- 1 pcRosemary (whole sprig)
- 4 tbspExtra virgin olive oil
- 1 tbspTomato caviar
- 800 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 800 mlVegetable broth
Method
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.
- 1
In a sauté pan, sweat the crushed garlic and rosemary in olive oil. The garlic should turn golden without browning to avoid bitterness.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. The pasta will absorb all the juice, add a splash of water before reheating over low heat.
