Pasta and chickpeas is a traditional first course that is consumed in many areas in Italy.
It is increasingly chosen by those who opt for light recipes or for vegetarian and vegan recipes that do not contain meat but are just as nutritious and rich of substances that are good for our body.
A historical dish that at least once each of us has tasted or heard about. Pasta and chickpeas can be prepared in a version with the addition of tomato or in the more classic version, that is the white one.
- 250 g of chickpeas
- 400 g of pasta
- 1 onion
- 2 coasts of celery
- 2 cloves of garlic
- 1 pinch of salt
- 2 carrots
- 2 cups white wine
Peel, wash and reduce into small cubes the vegetables. In a saucepan with high sides add the extra virgin olive oil and fry garlic, onion, carrots and celery for a minute or so.
Then blend with white wine, add salt and pepper and when the wine has evaporated completely add the chickpeas.
Cook for a few minutes adding some vegetable stock to allow it to blend with the right cooking liquid. Meanwhile, cook the pasta and when it is almost cooked, drain it and add it to the sauce. Continue cooking for another minute and serve your guests with a drizzle of extra virgin olive oil.
To appreciate the taste of the pasta and chickpeas consume it very hot immediately after its preparation.