Hello blog friends, how are you? Here I am again with a delicious recipe. Pasta and chickpeas is a classic Tuscan and Emilian dish in the winter, but I decided to make a new version, using affordable ingredients like celery.
A delicious and flavorful recipe, perfect for cold days! My family loved it!
For this recipe, you'll need:
- 120 grams of fusilli
- 100 grams of canned chickpeas
- 60 grams of celery
- 3 tablespoons of salt
- 6 tablespoons of oil
First, prepare the celery. Wash it well and then carefully shred it. Once shredded, cut it into medium-sized pieces. Then, prepare a large pan and add three tablespoons of oil to simmer over low heat.
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Hola amigos del blog, ¿qué tal? Aquí estoy de nuevo con una receta deliciosa. La pasta con garbanzos es un clásico de la Toscana y Emilia-Romaña en invierno, pero decidí hacer una nueva versión con ingredientes asequibles como el apio. ¡Una receta deliciosa y sabrosa, perfecta para los días fríos! ¡
A mi familia le encantó!
Para esta receta, necesitarás:
- 120 gramos de fusilli
- 100 gramos de garbanzos enlatados
- 60 gramos de apio
- 3 cucharadas de sal
- 6 cucharadas de aceite
Primero, prepara el apio. Lávalo bien y desmenúzalo con cuidado. Una vez desmenuzado, córtalo en trozos medianos. Luego, prepara una sartén grande y añade tres cucharadas de aceite para cocinar a fuego lento.
Then, take the canned beans, drain them well, and add them to the pan to cook. Add the celery pieces and a tablespoon of oil, stir, and since the chickpeas should be soft and mashed, mash them with a fork or ladle while cooking to soften them. Cook everything for about twenty-five minutes until the chickpeas and celery have a mash.
Meanwhile, bring a pot of salted water to a boil. When the water boils, add the fusilli and cook for twelve minutes. Once they're ready, drain them well and then add the contents of the pan to the pasta, stirring well to combine the chickpeas and fusilli. Season with the last tablespoons of oil and serve hot—a rich pasta with a warm, wintery flavor!
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Luego, toma los frijoles enlatados, escúrrelos bien y agrégalos a la sartén para cocinar. Agrega los trozos de apio y una cucharada de aceite, revuelve, y como los garbanzos deben estar suaves y machacados, machácalos con un tenedor o cucharón mientras se cocinan para ablandarlos.
Cocina todo durante unos veinticinco minutos hasta que los garbanzos y el apio estén machacados. Mientras tanto, pon una olla con agua salada a hervir. Cuando el agua hierva, agrega los fusilli y cocina durante doce minutos. Una vez listos, escúrrelos bien y luego agrega el contenido de la sartén a la pasta, revolviendo bien para combinar los garbanzos y los fusilli. Sazona con las últimas cucharadas de aceite y sirve caliente: ¡una pasta rica con un sabor cálido e invernal!
First picture edited by canva translation with deepl.
That step where you mash the chickpeas in the pan is genius, it turns the sauce creamy without cream. Using celery to lift the flavor while keeping it low cost is right up my alley, and the fusilli catches all the bits so well. My winter math says chickpeas plus celery equals cozy dinner, DElicious and to easy to repeat :) I defintely bookmarked this for a chilly night.
Thank you yes it's really a good recipe and in my area these ingredients are really cheap in all for I recipe like this I spend less than 6 euros.
Under 6 euros for a cozy bowl like this is gold, your right :)
A pinch of chili or a bit of lemon zest can wake it up without adding much cost, and and some grated cheese if its on hand.
Do you ever try it with rosemary or paprika?
You've been curated by @amazingdrinks! Delegations welcome!
❤️❤️ thanks 💕💕
You've been curated by @plantpoweronhive! Delegations welcome!
Thanks 💞💞
Sending you Ecency curation votes.😉
Thanks ❤️❤️
That's a kinda hassle-free dish and looked flavorful 🥰