Cocina Povera
Apr. 6th, 2025 11:25 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pasta with Chickpeas.
Italian poor food.
no garlic (Ha! I used... more.)
200 g tube pasta
200 g cooked chickpeas
1/2 onion, chopped
1 potato, diced
1 sprig rosemary
1 sprig sage
1 Tbsp tomato paste
150 ml veg stock
10 g parsley, chopped
salt & pepper
olive oil
Bring a large pot of water to boil for the pasta. Drizzle a pan with olive oil, add the onion and potatoes, and garlic, and cook for about 5 minutes on medium heat. Stir in the rosemary and sage and cook for 1 minute. Make some space in the middle of the pan and add the tomato paste. Stir it in and cook for a few minutes.
Add the chickpeas, the stock, and season with salt and pepper. Cover and cook for 10 minutes on medium-low heat with the lid on. Meanwhile, cook pasta until al dente.
When the chickpea+ has had 5 minutes of cooking, remove half from the pan and blitz with a few ladles of pasta water to achieve a nice creamy sauce. Add the cooked pasta directly to the chickpeas. Stir in the creamy sauce. Add a drizzle of olive oil and the parsley. If the sauce is too thick, add a splash of pasta water.
What worked: This was tasty enough, and reasonably easy.
What didn't: Beige. So, so beige. I topped with some chopped green garlic which helped, but.
Will I make it again? Probably.
Italian poor food.
no garlic (Ha! I used... more.)
200 g tube pasta
200 g cooked chickpeas
1/2 onion, chopped
1 potato, diced
1 sprig rosemary
1 sprig sage
1 Tbsp tomato paste
150 ml veg stock
10 g parsley, chopped
salt & pepper
olive oil
Bring a large pot of water to boil for the pasta. Drizzle a pan with olive oil, add the onion and potatoes, and garlic, and cook for about 5 minutes on medium heat. Stir in the rosemary and sage and cook for 1 minute. Make some space in the middle of the pan and add the tomato paste. Stir it in and cook for a few minutes.
Add the chickpeas, the stock, and season with salt and pepper. Cover and cook for 10 minutes on medium-low heat with the lid on. Meanwhile, cook pasta until al dente.
When the chickpea+ has had 5 minutes of cooking, remove half from the pan and blitz with a few ladles of pasta water to achieve a nice creamy sauce. Add the cooked pasta directly to the chickpeas. Stir in the creamy sauce. Add a drizzle of olive oil and the parsley. If the sauce is too thick, add a splash of pasta water.
What worked: This was tasty enough, and reasonably easy.
What didn't: Beige. So, so beige. I topped with some chopped green garlic which helped, but.
Will I make it again? Probably.
