Saffron Chickpeas & Pasta
Author: Ezio Gentile
Prep time:
Cook time:
Total time:
Serves: 4
- 300 g Chickpeas (soaked for 1 day)
- 200 g Pasta (Sagnette or small penne or broken spaghetti or linguine
- 2 sachets of Saffron
- 1 Onion
- 1 large sprig of Rosemary
- Soak the chickpeas overnight.
- Drain the chickpeas and then cook them preferably in a pressure cooker with an onion and large stalk of rosemary and pinch of salt.
- Soak the saffron in a cup of lukewarm water for at least 20 minutes, do not stir!
- Cook the pasta, drain and then mix with the chickpeas.
- Stir the saffron water mix once and pour over your combined pasta and chickpeas and gently stir.
- Serve with extra virgin olive oil, grated parmesan and fresh peperoncini chili
Recipe by Italian Cooking Holiday at https://italiancooking.holiday/navelli-saffron-chickpeas-pasta/
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