Of which 2.9 g sugars and 1.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pasta and legumes · One pot · Plant-based option
Allergens gluten
Pasta e ceci
Pasta with chickpeas and rosemary
A thick, comforting Italian dish you eat with a spoon, with ditalini cooked right in a partly blended cream of chickpeas, garlic, rosemary and olive oil. This version is plant-based, with no anchovy or cheese. Blending just part of the chickpeas adds body while keeping whole chickpeas in every serving.
Ingredients
- 240 g (8½ oz) dried ditalini
- 480 g (1 lb) cooked chickpeas
- 30 g (1 oz) extra-virgin olive oil
- 8 g garlic
- 3 g fresh rosemary
- 900 g (2 lb) water
- 0.4 g black pepper
- hot water and salt for seasoning and adjusting, as needed
Method
- Drain the chickpeas and weigh out 480 g. If you're using salted canned chickpeas, rinse them and check the label; the values for this recipe use unsalted cooked chickpeas.
- Heat 20 g of the olive oil in the pot over low heat. Add the garlic and rosemary and let them infuse for 2 minutes without browning the garlic.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
More like this
Golden turmeric and lemon chicken
Juicy chicken in a quick spice and citrus marinade.
Chicken skewers with zucchini and bell pepper
Colorful skewers ready in half an hour, with no pans to clean.
Salmon with basil pesto
Pink inside, crisp outside, ready in 22 minutes.