Pasta with Chickpeas and Cicerchia

Pasta with chickpeas and cicerchia is a rustic and flavorful dish, an interesting variation on the classic pasta and chickpeas. Cicerchia is an ancient legume, very similar to chickpeas but with a slightly different flavor, sweeter and less dense. Here’s how to prepare this dish:

Ingredients

• 200 g short pasta (e.g., ditalini, tubetti)
• 150 g chickpeas, already soaked or canned
• 150 g cicerchia, already soaked
• 1 clove of garlic
• 1 sprig of rosemary
• 400 ml vegetable broth or water
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Chili pepper (optional)
• Grated Pecorino Romano (optional for garnish)

Preparation

1. If you’re not using canned chickpeas and cicerchia, I recommend soaking them the night before, changing the water a couple of times.
2. Drain the chickpeas and cicerchia, and set them aside.
3. In a wide pot, heat the oil and add the whole garlic clove (to be removed later) and the rosemary to flavor the oil. If you like, you can also add a piece of chili pepper.
4. Add the chickpeas and cicerchia and lightly toast them.
5. Pour in the vegetable broth or water and bring to a boil.
6. Cook over medium-low heat until both legumes are tender, about 1 hour and 30 minutes. If necessary, add more broth or water during cooking.
7. Remove the garlic and rosemary and, if desired, blend some of the legumes to thicken the sauce.
8. Add the pasta directly to the pot with the legumes and cook according to the times indicated on the package, adding water or broth if necessary.
9. Adjust with salt and pepper and plate.
10. Serve hot, and if desired, sprinkle with grated Pecorino Romano before serving.

Trivia

Cicerchia was very widespread in Italy until the early 1900s, then it was partly replaced by other legumes due to the difficulties associated with its cultivation. Today it is enjoying a well-deserved revival among enthusiasts of traditional products and food biodiversity.