Chickpea short pasta
If it takes a while to boil pasta before using it, it will not stick to the olive oil if it is blended. Cutting the penne into pieces about the same size as the chickpeas will improve the overall texture. Chickpeas are even more delicious if you remove the skin before adding them to the pan. It's a good idea to prepare a large amount of soup and add it while watching the situation.
The chickpeas are soaked for 12 hours, then added salt and aromatic vegetables (carrots, celery, onions, etc.) to the soaking juice and simmered for 1 hour. I'll use about 80cc of the broth so I'll save it.
Boil the penne in hot water with 1% salt for 13 minutes, fry it in a colander and drain it. Cut into 1.5cm wide and apply olive oil.
Put olive oil and chopped garlic in a pot and heat it. Once the aroma comes out, add the sliced bacon and stir-fry slowly.
Once the whole thing has blended in, add the chickpeas, chickpea broth and broad and simmer.
After about 10 minutes, add the penne from [2] and add the vegetable soup as appropriate to keep the soup lush.
Add salt and white pepper to taste. Remove from heat and serve in a bowl. Finish with Italian parsley, Parmesan cheese and olive oil.
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- Penne
- 150g
-
- olive oil penne
- 1 tablespoon
-
- Used boiled chickpeas
- 300g
-
- Olive oil for garlic
- A little
-
- Chop garlic
- 1/2 tbsp
-
- bacon
- 80g
-
- Broad
- 80cc
-
- Vegetable soup
- About 300cc
-
- salt
- A little
-
- White pepper
- A little
-
- Italian parsley finish
- A little
-
- For finishing parmesan cheese
- A little
-
- For finishing olive oil
- A little
