One Pot Chickpeas Pasta
Ingredients: ditalini rigati pasta, canned chickpeas, carrot, onion, garlic · 30 min cook time · 580kcal · ₩15,500
Ingredients
350g ditalini rigati pasta, 2can canned chickpeas, 1ea carrot, 0.25ea onion, 1ea garlic, 1can peeled tomatoes, 1줄기 fresh rosemary, 2ea bay leaves, to taste pecorino cheese, 5tbsp extra virgin olive oil, to taste salt, to taste pepper
Instructions
1. Separate half the chickpeas into a bowl and blend with a little water using a hand blender to make a chickpea cream.
2. Crush the peeled tomatoes.
3. Sauté chopped carrot, onion, bay leaf, and fresh rosemary in extra virgin olive oil. Add crushed garlic and a splash of water, and cook for 10 minutes.
4. Remove rosemary branch and bay leaf, then add crushed peeled tomatoes and whole chickpeas. Season with salt and pepper.
5. Add the pasta and water, cooking it risotto-style with constant stirring for about 10 minutes.
6. Stir in the chickpea cream and top with grated pecorino cheese.
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