300g of pappardelle pasta (keep a handful on the side to fry)
400g tin chickpeas
1 carrot chopped
1 celery stick chopped
2 tbsp extra virgin olive oil and extra 2 tbsp for the fry pasta
Salt & pepper to taste
- Heat the oil in a pot and add the garlic over medium heat. Once the garlic is golden add the carrot and celery. When the vegetables are softened, add the chickpeas and a cup of water and let them simmer until soft.
- In the same pot, pour approximately 1 ½ cup of water and when boiling, add the pasta. Keep stirring so it will cook and absorb all the water (remember not to overcook the pasta, it needs to be al dente!)
- Meanwhile, heat 2 tbs of olive oil and when very hot use the handful of pappardelle pasta you put on side. Break them in roughly 4cm pieces and add them to the oil. Let them fry although make sure they don’t become too dark, golden brown is the perfect colour! Then set aside.
- When the pasta is al dente and the water has been absorbed you should have a delicious creamy chickpea sauce. Plate the pasta, sprinkle the fried pasta, garnish with fresh parsley and season with salt and pepper.
Recipe by Alessandra Rocci