Pasta with chickpea purée is a flavorful and creamy first course, typical of Italian cuisine. This recipe originates from the Lazio region but is popular throughout the country. The chickpea purée is made by cooking dried chickpeas and blending them with celery and olive oil until a smooth cream is obtained. The pasta is then cooked al dente and seasoned with the chickpea purée, grated Parmesan 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 saucepan, and let the chickpeas cook for about 2 hours over medium heat.
When the chickpeas are tender, add the pasta and cook it for about 15 minutes.
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Italia, 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 |
