During the winter months this classic, simple dish is a warm and hearty addition to your table.


Serving size 4 people

  • 500 gr chickpeas (canned or jarred)
  • 2 cloves garlic
  • 2 TBSP extra virgin olive oil
  • 2 sprigs of rosemary
  • 250 gr fresh homemade or hard pasta (maltagliati or tubetti shaped)
  • salt and pepper


Put garlic, oil and rosemary in a pot after few minutes add chickpeas and liquid from the chickpeas, salt, and pepper

Let it boil for 10 minutes.

Blend half of the chickpeas and leave the rest whole. Meanwhile put a pot with water for the pasta and when it boils cook it for 4/5 minutes.

Add the pasta to the chickpea cream and let it stay for few minutes.

Serve with a small spoon of extra virgin olive oil on top.