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Recipe by
Pasta and chickpeas is a traditional Italian dish typical of the Lazio region. It is a rich and tasty first course, ideal for winter days.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Leave the chickpeas to soak in plenty of lukewarm water for an entire night.
Step 2 of 7: Drain them and put them in a pot with about two liters of salted water, bring to a boil and cook covered over low heat for about 3 hours.
Step 3 of 7: In a pan, flavor a little oil with the crushed garlic and add the tomatoes and a grind of pepper.
Step 4 of 7: After 10 minutes, turn off the heat, remove the garlic and pour this sauce into the pot with the chickpeas.
Step 5 of 7: Stir and adjust the salt if necessary.
Step 6 of 7: Add the pasta and cook it together with the chickpeas using the risotto method, adding hot water when necessary.
Step 7 of 7: When cooked, pour it into a serving bowl, season with a spoonful of oil and garnish with fresh parsley.
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving189 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,925 kJ460 kcal | 1,017 kJ243 kcal |
| Fat | 3.71 g | 1.96 g |
| of which saturated fatty acids | 0.57 g | 0.3 g |
| Carbohydrates | 83.48 g | 44.11 g |
| of which sugars | 6.4 g | 3.38 g |
| Fibre | 9.54 g | 5.04 g |
| Protein | 20.93 g | 11.06 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
