Pasta with chickpeas Classic Sicilian recipe


Ingredients for 4 people:

Linguine or chopped spaghetti 350g

Pre-cooked chickpeas 500 g (left in a water bath one day before and then cooked

Golden onions 50 g

Celery 50 g

1 clove garlic

Salt up to 1 pinch

Black pepper to taste

Extra virgin olive oil 40 g

Tomato puree 250 g

1 sprig rosemary

Carrots 50 g


Then the very classic pasta and "ciciri":

first of all we soak the chickpeas in not too cold water at least a day before, so as to rehydrate, then we start with the usual chopped onion and carrots and celery lascaite in cubes not too big or too small, and the clove of garlic to be removed halfway through cooking. fry and then add the chickpeas, without salt or anything, the last 20 minutes of cooking add rosemary, chilli if you like spices and salt, it is said that the salt put first attacks the skin of the cecio which remains hard. It is therefore said that it will be so ;-)

Then when cooked, put the pasta directly into the soup and then put on the plates, a nice drizzle of oil of the good one and a sprinkling of freshly ground pepper on top and arricriativiiii.

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