This is a traditional old-fashion dish.
While many uses canned chickpeas with small pasta shells, I prefer home-made pasta and home cooked chickpeas.
Ingredients
1 lb. bag of dry chickpeas
Water
DON'T ADD SALT TO THE WATER
Procedure
In a large pot place the washed chickpeas, add water (3 times the amount of the chickpeas), bring to a boil and then cover and simmer gently. About 1 1/2 to 2 hours.
Homemade Pasta
Pasta Dough
1 tsp salt
1 tsp olive oil
Prepare the dough by placing the flour on a cutting board and make a well.
Add 1 tsp olive oil and salt into the well. Keep stirring this way until you have formed a sticky dough ball. Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, even in color and no longer sticky.
To knead the dough, push down on the ball with the heel of your hand, then give the dough a quarter turn, fold it over onto itself and push away from you again with the heel of your hand. Keep turning and pushing until you achieve the desired consistency. Once you have finished kneading, cover with a dish and let rest at room temperature for 60 minutes or more. Once the dough has rested, divide into balls. At this point, you may flatten each ball using a rolling pin or a pasta machine.
into rectangles.
SAUCE (SUGO)
¼ cup extra virgin olive oil
1 onion, thinly sliced
2 lb. ripe tomatoes finally chopped or canned tomatoes
Few fresh basil leaves
Salt and freshly ground pepper
Heat the oil in saucepan over moderate heat, add the onion and brown for 10 minutes. Add the tomatoes, salt and basil and simmer over low heat for half hour. Add the cooked chickpeas and simmer for few minutes.
Add 1 tsp olive oil and salt into the well. Keep stirring this way until you have formed a sticky dough ball. Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, even in color and no longer sticky.
To knead the dough, push down on the ball with the heel of your hand, then give the dough a quarter turn, fold it over onto itself and push away from you again with the heel of your hand. Keep turning and pushing until you achieve the desired consistency. Once you have finished kneading, cover with a dish and let rest at room temperature for 60 minutes or more. Once the dough has rested, divide into balls. At this point, you may flatten each ball using a rolling pin or a pasta machine.
 |
| Rolling pin |
 |
| Pasta machine Then roll each dough sheet with a rolling pin and with a knife cut |
SAUCE (SUGO)
¼ cup extra virgin olive oil
1 onion, thinly sliced
2 lb. ripe tomatoes finally chopped or canned tomatoes
Few fresh basil leaves
Salt and freshly ground pepper
Heat the oil in saucepan over moderate heat, add the onion and brown for 10 minutes. Add the tomatoes, salt and basil and simmer over low heat for half hour. Add the cooked chickpeas and simmer for few minutes.
In the meantime, cook the pasta in boiling salted water and drain. Mix the pasta with the chickpeas.
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