Ingredients
Original recipe: 4 bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 480 gCanned chickpeas drained and rinsed
- 220 gDry small wheat pasta made without eggs
- 120 gOnion finely chopped
- 3 cloveGarlic chopped
- 30 mlOlive oil
- 2 tbspTomato paste
- 1 tspFresh rosemary finely chopped
- 1000 mlWater
- ¾ tspSalt
- ¼ tspBlack pepper
- 15 mlLemon juice
Make it
- Heat the oil in a saucepan over medium heat. Cook the onion for 6–7 minutes until soft, then add garlic and rosemary and stir for 30 seconds.
- Stir in tomato paste for 1 minute. Add chickpeas, water, salt and pepper and simmer for 8 minutes.
- Mash roughly one-third of the chickpeas against the side of the pan, leaving the rest whole.
- Add the pasta and simmer uncovered, stirring frequently, for 8–12 minutes or until the pasta is tender. Keep the heat moderate so the thickening mixture does not stick.
- Stir in lemon juice and serve immediately while the broth is still loose.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.