Traditional Pasta with Chickpeas


  • 500g of boiled chickpeas
  • 400g of tomato sauce
  • 500g of mixed types of pasta
  • 2 cloves of garlic
  • Oil
  • Salt and Pepper


To prepare the tomato sauce, take a frying pan and add a bit of oil and a clove of garlic, when the garlic starts frying add the tomato sauce and salt. Leave on the stove for 10-15 minutes.

In the meanwhile put the boiled chickpeas, (if they are from a can, wash them carefully with running water) if you are using dried chickpeas you should leave them for 10 hours in water and then boil them in a pot with a clove of garlic, and a little oil. Cook for a few minutes stirring.

Add the tomato sauce, that should be ready at this point, and cook it and stir it for 5 minutes.

Add 4-5 glasses of water to cover the chickpeas, lower the heat, salt if necessary.

Cover the pot and leave it to cook for at least one hour checking that the level of water remains the same (add more water if necessary).

You can find mixed pasta at the supermarket, but you can also do it yourself by using all the different leftovers of whatever type of pasta you have (penne, rigatoni, broken spaghetti). You can also use just one type of pasta, preferably a short pasta like penne. When the chickpeas have cooked for one hour, add the pasta; the pasta will cook drying the water, so remember to add a bit of extra water little by little when necessary.

When the pasta is ready, cover it and leave it to rest for a few minutes.

Serve with pepper and a little olive oil.

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