ReceptnaptárPasta e ceci (pasta with chickpeas)
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Fry the onion, garlic and rosemary in olive oil.
- Add half the chickpeas and the tomatoes, pour in 500 ml of water and cook for 15 minutes.
- Partly purée the mixture with a stick blender, then stir the rest of the whole chickpeas back in.
- Add the pasta and cook it in the mixture until tender, as in a thick soup.
- Season with salt and pepper and serve with a drizzle of olive oil.
A Receptnaptár original recipe. Calories and protein are estimated.
Similar recipes
- Koshari (Egyptian lentil, rice and pasta bowl with tomato sauce) · Middle East & Caucasus
- Revithia soupa (chickpea soup) · Greek
- Socca (Niçoise chickpea pancake) · French
- Leftover Cocido Hash (Cocido mareado) · Spanish & Portuguese
- Quick hummus from tinned chickpeas · Greek
- Harira (Moroccan tomato, lentil and chickpea soup) · Middle East & Caucasus
More italian ideas
- Spaghetti alla puttanesca (olive and caper spaghetti)
- Agnolotti in brodo (filled pasta in creamy broth)
- Chicken and vegetable pasta salad
- Fried ravioli with tomato sauce
- Tuna, sweetcorn and cream cheese pasta
- Quick vegetable pasta with tomato and cucumber
- Buttery cheese and garlic spaghetti with tomato
- Creamy macaroni salad with celery
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings