Pasta and Chickpeas

Pasta and chickpeas is certainly one of my favorite dishes with legumes, a real comfort food, warm, creamy perfect for the winter season.
This pasta and chickpeas soup with maltagliati, with the scent of rosemary is a good exaggerated, few ingredients that combined together create a first course dish that is not forgotten which is a classic of the Italian tradition made to perfection.
To make a pasta and chickpeas perfect, use dry chickpeas, this is the first step for a tasty and tasty final dish. If you just don't have time then use the pre-cooked ones. The pasta is cooked directly in the chickpeas soup so that it unloads its starch for a creamy final result, the same method that is used to make pasta and pumpkin.
As pasta you can use your favourite pasta format, mixed pasta, queens, tubes, noodles. I used the maltagliati by Luciana Mosconi "La Signora delle Tagliatelle", which made the dish super delicate.
Now all you need to do is read the recipe and prepare pasta and chickpeas as soon as possible!

Preparation time: 10 minutes

Cooking time: 2 hours

Portions: 4 people

Ingredients

• 250 g of the Czech Republic
• 180 g of pastamaltagliati or favorite pastamaltagliati
• 1 clove of garlic
• chili
• extra virgin olive oil
• halls
• rosemary
• pepper

Preparation

Soak the chickpeas in water the evening before use (at least 12 hours in advance). Rinse them under running water, boil them in plenty of water for about 2 hours until they become tender. Salt only at the end.
In a casserole, brown the garlic with chilli pepper, oil (about 4-5 tablespoons) and rosemary. Remove the garlic and add more than half of the whole chickpeas with part of the cooking water until the chickpeas are covered in the pot, the remaining chickpeas should be mixed with the minipimer and added to the soup.
Bring to the boil, season with salt and pour in the pasta. If the soup is too dense, add a little cooking water depending on the desired consistency. Serve immediately with a round of crude oil, a sprinkling of pepper and a few sprig of fresh rosemary.

Notes

If you use the pre-cooked chickpeas, you will need about 500 g. Drain them and rinse them well from their storage water for the preparation of hot water.
If you use durum wheat semolina pasta, cooking will be longer, follow the instructions on the packaging and you can use 200 g of it.
Do your children's eyesight of chickpeas make whims? Blend them all and you'll see that they will like them!