For these cold winter days in which children must perform at school and the elders have to put all the meat on the grill in their studies, in the case of university students, or at work, where they have to get everything up and running for the new year, let's prepare an Italian recipe that combines pasta with legumes in a very succulent and tasty stew.
La pasta and chickpeasAs the Italians call it, it is a recipe for chickpeas and pasta that, depending on the preparation, can be a more or less mild stew. For the children we can serve it as if it were a very thick chickpea soup with noodles, but for those who love spoon dishes, it is better to use a stir-fry of vegetables and a broth to turn this recipe into a well-founded stew.
For the mildest chickpea pasta recipe, we sauté a little onion. When it is transparent, add the cooked chickpeas and sauté a little. Next, we add the pasta. Sauté again. We add chicken broth little by little so that the pasta cooks but with little broth remaining at the end. When the pasta is tender, add a little grated Parmesan.
For the stew of pasta and chickpeas, sauté an onion, a tomato and two minced garlic cloves. When the sauce is done, add the chickpeas and sauté for a while. We add the pasta and add the meat broth. We are cooking the pasta. We add as spices sweet paprika, dried tomato, a little cumin and hot paprika or pepper, rosemary or basil. When the stew is tender and the sauce is thick, it's done. As a different touch, you can add some crushed anchovies to the stew to make it even more powerful.
Image: italicious, restaurantwindow
