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Pasta with Chickpeas

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Source: The Italian Gourmet

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Yield: Serves 6

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.

RECIPE INGREDIENTS

1 1/2 cups dried chickpeas, soaked for 24 hours

3 sage leaves, chopped

A 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

DIRECTIONS

Drain and rinse the chickpeas. Transfer to a saucepan and add cold water to cover. Add the sage and a pinch kosher 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 chopped parsley and drizzle some of the olive oil over each serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

1076

Fat. Total:

64g

Fiber:

16g

Carbohydrates, Total:

101g

Sodium:

94mg

% Cal. from Fat:

54%

Cholesterol:

106mg

Protein:

25g

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