Name: Pasta and Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italia
Ingredients: 200 G Chickpeas; 250 G Yellow Peeled Tomatoes; 300 G Tubetti Rigati Pasta; 1 Clove Garlic; 1 Sprig Fresh Parsley; to taste Olive Oil; to taste Salt; to taste Pepper

Preparation

STEP 1 OF 7
Soak the chickpeas in plenty of lukewarm water overnight.
STEP 2 OF 7
Drain them and place them in a pot with about two liters of salted water, bring to a boil, and cook covered over low heat for about 3 hours.
STEP 3 OF 7
In a pan, sauté the crushed garlic in a bit of oil and add the tomatoes and a dash of pepper.
STEP 4 OF 7
After 10 minutes, turn off the heat, remove the garlic, and pour this sauce into the pot with the chickpeas.
STEP 5 OF 7
Stir and adjust the salt if necessary.
STEP 6 OF 7
Add the pasta and cook it together with the chickpeas using the risotto method, adding hot water when necessary.
STEP 7 OF 7
Once cooked, pour into a soup tureen, season with a tablespoon of oil, and garnish with fresh parsley.

Suggestions

Pan
Wooden Spoon

General Information

Origin

Italia, Lazio

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	239.2
Carbohydrates (g)	44.29
of which Sugars (g)	2.87
Fat (g)	1.95
of which Saturates (g)	0.27
Protein (g)	11.54
Fiber (g)	4.66