Pasta with chickpeas recipe

 From barley to Sicilian rice from, from ancient farro to vegetable cream: traditional main dishes made quick and easy to prepare recipes thanks to the pressure cooker. The chickpea, asparagus, squid and eggplant flavor will be even more genuine and irresistible. 

Pasta with chickpeas

• Soak chickpeas in cold water for 12 hours and drain.
• Place chickpeas in the pressure cooker along with the broth and rosemary leaves. Close and calculate 30 minutes from the ringing. After 30 minutes, turn off heat, allow steam to escape and open the pot.
• Meanwhile, peel and wash the potato. Peel onion and celery. Dice all these vegetables and add them to the chickpeas.
• Close the pot; pressurize it again and for 5 minutes.
• As soon as possible, open the pot and pass all the vegetables through the beater as well as ¾ of the chickpeas.
• Place the puree and chickpeas in the pot again. When it begins to cook, add pasta and simmer for time indicated in the wrapper.
• Season soup with raw oil, sprinkle a pinch of pepper, mix and serve.
• Option: with same amounts and following same procedure we can prepare pasta and bean soup.