Maltagliati with Chickpeas Recipe
By Bb Kitchen
Ingredients
250g Dried Chickpeas (you can use canned)
180g Maltagliati (see video to make the fresh ones!)
4 Garlic Cloves
3-4 tablespoons of Extra Virgin Olive Oil
Rosemary
Sea salt to taste
Instructions
1 Add dried chickpeas to a large bowl and cover by quite a few inches of water. Set the bowl aside and let the beans rehydrate until they triple in size. This takes a while, so I do this the night before I plan to make this pasta. Then cook the chickpeas in their water for 2 hours or until tender. Add a pinch of salt at the end of the cooking. If using canned chickpeas, go straight to the next step.
2 In a tall saucepan, put the oil, the rosemary and 2 chopped garlic cloves. Once it starts frying, add half of the drained chickpeas, pouring their water to cover them completely. Put the other half in the blender cup, add the other 2 garlic cloves, a pinch of salt and blend until creamy. Pour that back in the saucepan with the rest of the chickpeas.
3 Once boiling, add the pasta and cook accordingly to packet instructions - if using fresh pasta cook for 2-3 min max. If the pasta requires more than 5 min to cook, add 1 glass of water if the soup looks too dry.
4Serve immediately with some grounded peppercorn, fresh rosemary and a splash of extra virgin olive oil.
