Directions
- 1Add a good drizzle of olive oil to a pan, and cook onions and potatoes together.
- 2Add the rosemary and sage.
- 3Give it a good stir all together.
- 4Make a little hole in the middle and add a touch of tomato paste.
- 5Add the chickpeas.
- 6Give it a good stir all together.
- 7Add a little bit of stock.
- 8Cover it and cook it for ten minutes with the lid on.
- 9Cook the pasta.
- 10Take half of the chickpeas and potato sauce and a few ladles of the pasta water and blitz it all together to make a nice and creamy sauce.
- 11Transfer the pasta straight with the chickpeas and potatoes.
- 12Add the creamy sauce.
- 13Stir it all together until nice and creamy.
- 14Add a little bit of pasta water and a touch of fresh parsley.
- 15Add pangrattato with sun-dried tomatoes.
Ingredients
- 200 g pasta tubetti
- 200 g cooked chickpeas
- 0.5 brown onion, finely chopped
- 1 potato, diced into 1cm cubes
- 1 sprig of rosemary, stalk discarded and leaves finely chopped
- 1 sprig of sage, stalk discarded and leaves finely chopped
- 1 tbsp tomato paste
- 150 ml vegetable stock
- 10 g parsley, finely chopped
- 0 fine sea salt
- 0 freshly ground black pepper
- 0 extra virgin olive oil
- 0 pangrattato
Equipment
panwooden spoonblender
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