Pasta with chickpea purée is a flavorful and creamy first course typical of Italian cuisine. This recipe originates from the Lazio region but is widespread throughout the country. The chickpea purée is prepared by cooking dried chickpeas and blending them together with celery and olive oil until a velvety cream is obtained. The pasta is then cooked al dente and dressed with the chickpea purée, grated Parmigiano cheese, and a stock cube to add even more flavor.
Soak the chickpeas overnight, pour 200 cl of water and the stock cube into a pot, and cook the chickpeas for about 2 hours over medium heat.
Once the chickpeas are tender, add the pasta and cook for about 15 minutes.
Blender
Frying Pan
Italy, Lazio
| Energy (kcal) | 466.88 |
| Carbohydrates (g) | 41.19 |
| of which Sugars (g) | 1.6 |
| Fat (g) | 28.5 |
| of which Saturates (g) | 5.68 |
| Protein (g) | 12.73 |
| Fiber (g) | 2.44 |
| Sale (g) | 2.03 |
