Saffron Chickpeas & Pasta
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
  1. Soak the chickpeas overnight.
  2. Drain the chickpeas and then cook them preferably in a pressure cooker with an onion and large stalk of rosemary and pinch of salt.
  3. Soak the saffron in a cup of lukewarm water for at least 20 minutes, do not stir!
  4. Cook the pasta, drain and then mix with the chickpeas.
  5. Stir the saffron water mix once and pour over your combined pasta and chickpeas and gently stir.
  6. Serve with extra virgin olive oil, grated parmesan and fresh peperoncini chili
Recipe by Italian Cooking Holiday at