Sicilian Chickpea Pasta - Warm, Traditional, and Full of Flavour

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Soak dry chickpeas in half water and half whey overnight in the fridge for about 18 hours.

Rinse the soaked chickpeas in fresh water.

Cook the chickpeas with a bay leaf, whey, and cold water in a pot, bringing to a boil and then simmering for 25-30 minutes until tender.

Crush 4 medium cloves of garlic and add them to a saucepan with olive oil.

Add 3 anchovies to the saucepan and cook until they dissolve.

Mix tomato puree with a bit of the chickpea cooking water and add it to the saucepan.

Chop rosemary and add it to the saucepan; season with black pepper but no salt yet.

Once chickpeas are cooked, remove the bay leaf and add chopped plum tomatoes and carrots to the pot.

Top up with hot water to cover the vegetables and add rosemary without chopping.

Bring to a boil and then simmer until the carrots are cooked, about 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens