Recipes / First course
Difficulty Easy
65 MIN
In a pot
2 Portions
Partners
1
Place the dried chickpeas in a large bowl and cover with water. Leave to soak for at least 8 hours.
2
Once the 8 hours have passed, drain and pour into a pot, adding water and baking soda.
3
Leave to cook for about an hour and turn occasionally.
(The cooking time varies according to the quality of chickpeas used. If foam forms, remove with a skimmer).
4
When the chickpeas are almost cooked, salt them and blend 2/3 ladlefuls with some cooking water. Add the resulting cream to the unblended chickpeas.
5
Pour the cooked pasta into the chickpea pot and leave to take on the flavour of the legumes.
6
Once cooked, with the heat switched off, season with Cannamela Organic Sicilian Rosemary and Cannamela Organic Sicilian Sage.
7
Plate and finish seasoning the dish by adding a drizzle of extra virgin olive oil and some freshly ground Cannamela Creola Mix.
