These dishes are part of Cucina Povera. The dishes that many Italians grew up eating. They are hearty, simple and inexpensive. These are great dishes to have under your belt and add to your rotation of weekly meals. This is the way ‘real Italians’ eat.
Keyword Pasta, pasta e ceci, pasta with chick peas
Servings 7people
Equipment
Pressure Cooker
Ingredients
16ozDry chick peas
6cupswater
1tspsalt
1lbPasta Mista
2Garlic cloves
1/4tspRed pepper flakes
2tbspFresh Parsley, minced
S&P to taste
Instructions
Soak dried chickpeas in water overnight. Cover with water by about 3 inches.
Drain the water, add the chickpeas to a pressure cooker and add 6 cups of water with 1 teaspoon of salt. Cook for 15 minutes. ***If you don't own a pressure cooker, just add the beans to a pot with the water and salt and cook until tender. This may take anywhere between 30 – 45 minutes.***
To a pot, add olive oil, garlic cloves and red pepper flakes. Sauté until fragrant.
In another pot or tea kettle, bring 3 -4 cups of water to a boil.
Add half of the chickpeas with some of the cooking water to a pot with an additional teaspoon of salt and fresh parsley. **The other half I freeze for the next time I want to make this dish.** Bring it up to a boil and let it simmer for a couple of minutes to marry the flavors.
Add 1 lb of pasta and enough HOT water to cover the pasta by 1 inch. Stir frequently and cook until the pasta is done. If it dries out you may need to add a little bit more water as you go.
Stir frequently so that the pasta does not stick to the bottom of the pot. And taste it, so that the salt level is where you prefer it.
Before serving drizzle with extra-virgin olive oil and top with more fresh parsley if you wish.