12oz dry chick peas
5 cups water
1 tsp salt
3 cups water
Cooked chicken peas with cooking water
1lb Pasta Mista
1 garlic clove
1/4 tsp red pepper flakes
2 tbsp fresh Parsley
S&P to taste
Olive oil for drizzling
Soak dried chickpeas in water overnight.
Drain the water add the chickpeas to a pressure cooker and add 5 cups of water with 1 teaspoon of salt. Optionally, you can add 1/4 teaspoon of baking soda. Cook for 20 minutes.
Add chickpeas with cooking water to a pot. Add an additional teaspoon of salt, one smashed garlic, clove, and red pepper flakes. Bring it up to a boil and let it simmer for a couple of minutes to marry the flavors.
Before adding the pasta, add and fresh parsley and a drizzle of olive oil. Add 1lb of pasta and 3 cups of water and stir.
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 your preferred grated cheese.