Ingredients for 2 servings:
- 140 gr Lagane Pasta Forte
- 1 cup dried chickpeas
- 3 cups water
- 2 bay leaves
- 1 sprig of rosemary
- 1 clove of garlic
- salt/extra virgin olive oil to taste
Soak the chickpeas 12 hours before cooking.
In a pressure cooker, in addition to a drizzle of oil, add the bay leaves, previously folded and rubbed to better release their characteristic aroma. At this point, add the soaked chickpeas. Let them sauté for 2 minutes, then add the lightly salted water. Close the lid, and when it whistles, move it to another burner and further lower the flame. Cook for approximately 40 minutes.
After 25 minutes of cooking, open the pressure cooker and remove 2 ladles of chickpeas, then blend them with an immersion blender or food processor. Meanwhile, add the Lagane to the same pot and cook for the canonical cooking time (12 minutes).
In the meantime, in a small pan, warm a sprig of rosemary skewered on a clove of garlic.
Then, add the hot flavored oil to the creamed chickpeas and pour them together into the pot to finish the dish.
N.B.: The chickpeas should not be pureed but should have a creamy yet uneven consistency.
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