Navelli Saffron Chickpeas & Pasta
Rich, diverse, local ingredients that are simply prepared keeps ‘Italian’ as the world’s favourite cuisine and this Aquilana dish courtesy of our partner CantinArte is a wonderful example of this.
The recipe comes from the nearby small town of Navelli which is famous for being home to Italy’s best saffron as well as the town’s heritage chickpeas. These tasty little legumes with a creamy texture and nuttiness not found in their more floury bigger cousins are frequently championed by Slow Food for their tenderness and are one of Italy’s protected products, a dop (protected designation of origin).
Join us on our 3 or 7-night food, wine and cooking tour of Abruzzo and you’ll able to buy all of the ingredients for this dish when we take you to Sulmona Market for the morning. Depending on the season it may be one of the dishes that Francesca from CantinArte prepares she gives you an olive oil tasting and cookery demonstration in using saffron.
- 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