Description
This is a simple and hearty pasta e ceci recipe, combining pasta and chickpeas in a flavorful broth.
Ingrédients
L'échelle
- 200g of pasta
- 400g canned chickpeas, drained
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 liter vegetable broth
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and garlic. Sauté until soft.
- Add chickpeas and rosemary. Stir to combine.
- Pour in vegetable broth and bring to a boil.
- Add pasta and cook according to package instructions.
- Season with salt and pepper. Serve hot.
Notes
- You can use dried chickpeas, soaked overnight.
- Adjust the consistency by adding more or less broth.
- Serve with grated Parmesan cheese if desired.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Main course
- Méthode: Stovetop
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 350
- Sucre: 2g
- De Sodium: 500mg
- La graisse: 10g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 9g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 10g
- La protéine: 15g
- Le taux de cholestérol: 0mg
Mots-clés: pasta e ceci recipe, chickpea pasta, Italian pasta dish