Pasta with Chickpeas
- Active Time 25m
- Total Time 26h 15m
This is a very old peasant dish from Romagna, and the recipe that follows is the most orthodox one. This version is presented in many elegant restaurants as an example of modern Italian gastronomy. It is, without a doubt, one of the clearest examples of the harmony that exists between country simplicity and the cuisine of the Mediterranean.
- 1 1/2 cups dried chickpeas, soaked for 24 hours
- 3 sage leaves, chopped
- Pinch of kosher salt
- 2 1/2 cups all-purpose flour
- 2 eggs
- 1/2 cup lukewarm water
- 1 cup finely chopped parsley, for serving
- 1 cup extra-virgin olive oil
Drain and rinse the chickpeas. Transfer to a saucepan and add cold water to cover. Add the sage and salt. Cover and cook over moderate heat for 2 hours.
Meanwhile, work the flour with the eggs and as much lukewarm water as necessary. Roll out the dough into a thin sheet. Cut the pasta into large, irregular, rectangular shapes.
Drain the chickpeas as soon as they are cooked. Reduce the cooking liquid a little and taste it, adding some meat or vegetable extract if required, to improve the flavor.
Return the chickpeas to the liquid and bring to a boil. Add the pasta and cook for 5 to 7 minutes. Pour the soup into individual plates, sprinkle with the chopped parsley and drizzle some of the olive oil over each serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
1076 calories; 64g total fat; 106mg cholesterol; 94mg sodium; 101g carbohydrates; 16g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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