Pasta and chickpeas are among the coziest of comfort foods and you probably have all the ingredients you need, i.e pasta and chickpeas!
Pre-cooked chickpeas cut down on prep time, but be sure to wash them thoroughly before cooking. If using dried chickpeas, soak them for at least 10 hours in lots of water before cooking. Cover the chickpeas with cold water and season with rosemary, bay leaves, and a garlic clove before cooking. Over medium-low heat, cook for about 1 hour. Use a pressure cooker to expedite the procedure. Remember to add the salt at the end to prevent the chickpeas from hardening. Add kombu seaweed to the cooking water to make them even softer.
Liquid or creamy?
This part is entirely up to you and the recipe you choose to employ. However, because pasta and chickpeas aren't often very brothy, if you want a less brothy dish, add additional vegetable broth only as needed when boiling to achieve the desired consistency. Blend a portion of the chickpeas and return the mixture to the saucepan at the end of cooking to increase taste.
Pasta and chickpeas ‘alla Romana’
The most well-known version comes from Rome. To make the dish, start by frying a clove of garlic in extra-virgin olive oil with a sprig of rosemary. Some people also like to add a small anchovy. Then add the chickpeas with some of their cooking water or, if pre-cooked, with vegetable broth. The chickpeas should be covered with plenty of liquid to cook evenly.
Bring everything to a boil and then add the pasta – ditalini for the Roman version though the Tuscan version calls for tagliolini. Let the pasta cook until cooked al dente (usually about 8 minutes). Turn off the heat and let the pasta and chickpeas rest covered for a few minutes. Serve with a drizzle of extra-virgin olive oil and red chili pepper if desired. If you wish, top with grated Pecorino Romano or Parmigiano Reggiano.
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