A recipe from Linda
Ingredients
- ½ pound short pasta Ditalini or Tubetti
- ½ pound dried chickpeas
- extra virgin olive oil for sautéing
- 2 chopped ripe plum tomatoes
- 3 cloves of garlic, minced
- 1 large diced carrot
- 1 sprig of rosemary
- salt & pepper to taste
Directions
Put the chickpeas in cold water and let them soak for 14-16 hours or overnight.
Drain and pour in a pan the softened chickpeas and cover them with water. Add 2 cloves of garlic and a branch of rosemary and cook the chickpeas until they reach an “al dente” consistency (about 2-2.5 hours)
(you can use canned beans if you want to at this point but it is so much better from dry)
In a separate large sauté pan add the EV olive oil, a clove of garlic, a small onion, diced up carrot and a branch of rosemary.
As an optional added flavor, you can add 2 anchovy fillets and crush them in the hot oil with a fork.Add the tomato cubes. Salt to taste and let it all cook for a few minutes until all is softened.
As soon as the chickpeas have reached the “al dente” consistency, remove half of them and liquefy them with a blender or a food processor.
Add the liquefied chickpeas and the whole chickpeas with their own water into the pan.
Add the pasta cooked “al dente” and let cook for a few minutes to marry the flavors
Serve in bowls by adding a few drops of EV olive oil, fresh pepper. You can also top with same chopped red onion or scallion.
Enjoy!