My granny used to cook pasta with chickpeas for me since I remember. She also was accustomed to eat it as an all-in-one dish during tough times (during wars and before the economical boom in our Country), because of the completeness of the nutrients and the amount of protein in it.
But then, growing up and getting worse eating habits, I started to get belly-issues with legumes (as probably many of you) and stopped eating it.
Now I got back to be interested in plant proteins and tried to see if what everyone is saying about belly-issues is true: you’re supposed to get accustomed to legumes and your belly should be more and more tolerant towards them.
So, what’s best than pasta with chickpeas to train my intestines?
There are many recipes around, but I tried this one and it turned out so good that I wanted to share it with you on Pepe.
Ingredients for 4 portions (2 if you’re eating it as all-in-one course or you’re very hungry ^_^):
180 – 200 gr whole pasta (I like short pasta, like mezze penne)
500 gr chickpeas (I used canned chickpeas, but you can use what best inspire yourself)
3 spoons of extra virgin olive oil
3 – 4 spoons of of finely chopped carrots, onions and celery (the classic italian soffritto)
2 spoons of bio granular vegetal broth
1,5 liter of water
Kilocalorie per portion:
Pour the water in a pot and let it boil; add the bio vegetal broth.
Meanwhile, in another pot, put the vegetables and the oil and make them sauté until you see they’re gilding, then pour a spoonful of broth and let it cook for 3 – 4 minutes.
Wash the chickpeas and pour them in, adding also the pepper and the rosemary. Let them cook for another 5 minutes, then pour the rest of the broth and let it go for 30 minutes, with a cover.
Now you can add pasta and let it cook for 10 minutes or for the suggested time on the package.
If you’re able to not to finish it as soon as it cools, you can freeze it and use it as last minute dinner when you’re late from work!