You will need
- 500 g chickpeas Az. Prunotto Mariangela
- laurel
- rosemary
- garlic
- extra virgin olive oil
- Fresh egg pasta
How to proceed
Soak the chickpeas for at least one night in cold water.
Drain and boil in water for about 20 minutes in a pressure cooker and check the cooking.
When cooked, sauté garlic and oil with bay leaves and rosemary.
Put the chickpeas in a pot with the cooking water to the sauce.
Blend all the ingredients.
Cook the pasta in 3 minutes mashed chickpeas.
Finish with whole chickpeas, left to the parties before the blending, extra virgin olive oil and raw pepper.
Buon Appetito!
