Macaroni and chickpeas

Method

1. In a pan, casserole the minced shallot in oil together with bacon or other pork off-cut. 
2. Then add the chickpeas, little by little. 
3. Season with salt and pepper and add the sage and the rosemary. 
4. Cover with two ladles of broth and cook for 10 minutes, to allow flavours to mix. 
5. In a mixer, blend one third of the chickpeas and some of their own liquid until you obtain a creamy paste. Then add it back into the pan. 
6. Now toss in the broken pasta and begin to baste it as with a risotto, stirring frequently. 
7. When pasta is cooked, remove the rosemary and add the grated Auricchio. 
8. Allow to rest covered for 3-4 minutes and serve hot.  

Chef's tip

If you want to serve this dish to vegetarians, just leave out the bacon. You may want to add some garlic and chili pepper to the shallot for extra taste. 

Serving suggestion

As this is a one pot dish, we suggest you serve it with a colourful leafy salad. 

Wine selection

Syrah Sicilia DOC or Valpolicella

Family tip

Try this recipe with grated pecorino cheese!

Dish history

Pasta with chickpeas is a very filling starter or one pot dish, mainly made of chickpeas, vegetables and pasta. This dish is of peasant origin and is particularly suitable in winter, when its warmth can be fully appreciated (this, though, doesn't stop you from enjoying it during spring, summer or autumn!). The recipe can be modified according to personal tastes to create different versions of the same dish: you can add a little bit of tomato sauce; you can use more broth to end up with a a sort of a soup or add garlic and chili peppers for a stronger taste. Feel free to experiment and create your own macaroni and chickpeas recipe!