PASTA e CECI alla TOSCANA: Facile, Gustosa e Salutare! - Primi piatti

Soak the dried chickpeas for 12 hours.

Cook the soaked chickpeas in water until tender (approximately 3 hours).

In a separate pot, heat the olive oil and sauté the garlic until fragrant.

Add the rosemary and passata di pomodoro to the pot, cooking for a few minutes.

Combine the cooked chickpeas with the tomato mixture.

Add the pasta to the pot and cook until al dente.

Season with salt and pepper to taste.

Spice Level:

Dietary

Allergens