Chilli Chickpeas Spelt Conchiglie

Prep Time: 5mins                             Cooking Time: Approx. 10mins                      Serves: 4

This is our take on the classic Italian pasta dish Pasta e Ceci (literally pasta and chickpeas), originating in the southern and central parts of Italy but equally enjoyed throughout the country, and a personal favourite comfort food here at Carleschi.

The beauty of this dish is its simplicity and speed. This recipe asks you to cook the pasta with the sauce, its essentially a one pot meal, no need to get messy in the kitchen for this one, it's just you, the pasta and the chickpeas.

Note on preparing DRY chickpeas: If you get your hands on dry chickpeas, we suggest you soak them for 6 hours minimum, then bring them to a boil and simmer for at least 1 hour (add more water if needed). You can use them straight away or pour them into a jar, let them cool and refrigerate. This way the chickpeas and their water will last you at least a couple weeks. 

 

INGREDIENTS 

  • 320g Pastificio Carleschi spelt conchiglie (Or any other Pasta of your choice)
  • 250g Chickpeas - Canned, or Dried (If dried check Notes above) We recommend Hodmedod's Dry chickpeas
  • 2 garlic cloves peeled and core removed (we call this 'senz'anima')
  • Handful of Flat Leaf Parsley (stalk included)
  • Red dry chili flakes (or any other chilli flakes)
  • 5 tbsp Rapeseed oil (or more if you like)
  • Black/green ground peppercorn
  • Salt

 

METHOD

  • Start by draining the chickpeas and keep their water aside (we call this water Acqua fava). Top the Acqua fava with hot water up to 500ml in total.
  • Keep 1/3 of the drained chickpeas aside and add the rest to the Acqua fava.
  • Blend the soaked chickpeas in a food processor until smooth. 
  • Peel and remove the core from the garlic cloves and finely chop them.
  • Finely chop the parsley (leaves and stalks) and keep them aside.
  • Choose a large enough pan and place it on a gentle heat.
  • Add oil, garlic and chili flakes and let it all cook gently until slightly browned..
  • Once ready, add the drained chickpeas first, and after a couple of minutes the chickpeas puree, the chopped parsley, all the pasta and another 500 ml of hot water. Stir well and increase the heat to high.
  • Adjust salt and pepper to taste and keep stirring until the pasta is cooked. It should take 12 minutes and should end up quite thick like in the picture above (that's how I like it). Add more water if you like it smoother or wish to eat it with a spoon. 

Buon Apetito!

Back to blog