Sicilian cuisine is a treasure trove of flavors deeply rooted in history and culture, and pasta with chickpeas Palermitan style is a prime example of this culinary heritage. This hearty dish combines simple, wholesome ingredients to create a comforting meal, ideal for chilly days or whenever you crave a taste of Sicily. With Le Stagioni d’Italia chickpeas, you can bring authenticity to this traditional recipe, ensuring the best quality and flavor in every bite.

This dish features a blend of creamy chickpeas, fragrant rosemary, and savory anchovies, all tied together with a rich tomato base. Whether you’re a seasoned cook or new to Sicilian recipes, this dish is sure to delight. Don’t forget to visit our store to grab a pack of Le Stagioni d’Italia chickpeas, the key to elevating this timeless recipe.

Servings and Preparation Times

Servings: 4 people

Preparation Time: 50 minutes

Cooking Time: 20 minutes

Total Time: 1 hour and 10 minutes

Ingredients

150 g of Le Stagioni d’Italia chickpeas

350 g of short pasta (your preferred shape)

Extra virgin olive oil

2 anchovy fillets

2 garlic cloves

Fresh rosemary

3 tbsp tomato sauce

1 peeled tomato (skin and seeds removed, chopped)

Salt to taste

Freshly ground black pepper

How to prepare pasta with chickpeas Palermitan style

Cook the Chickpeas
Start by boiling the chickpeas in salted water with a garlic clove until tender. Once done, remove half the chickpeas, mash them into a puree with a fork, and set aside.

Prepare the Sauce
Finely chop the remaining garlic and rosemary, keeping them separate. Heat 4 tablespoons of olive oil in a pan and melt the anchovy fillets until they dissolve. Add the chopped garlic, increase the heat briefly, then reduce it.

Build the Base
Stir in the chickpea puree, a ladle of the hot chickpea cooking broth, the chopped rosemary, tomato sauce, and the peeled, chopped tomato. Mix well and let it cook over medium heat for about 10 minutes. Add the remaining whole chickpeas to the sauce and stir gently.

Cook the Pasta
Boil the pasta in salted water, but drain it two minutes before the cooking time indicated on the package. Add the pasta to the chickpea sauce and finish cooking together, adding more chickpea broth if needed to keep it moist.

Serve
Once the pasta is al dente, turn off the heat, season generously with freshly ground black pepper, and let it rest for a minute. Serve hot and enjoy!

    Tips and Suggestions

    Quality is Key: Using Le Stagioni d’Italia chickpeas ensures a velvety texture and robust flavor, perfect for this dish.

    Anchovy Alternative: If you prefer a vegetarian version, skip the anchovies and add a pinch of smoked paprika for depth.

    Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently, adding a splash of water or broth to refresh the sauce.

    Tricks for Texture: To achieve the perfect balance of creamy and chunky textures, puree only half the chickpeas and keep the rest whole.

    Discover More

    Ready to bring Sicilian tradition to your table? Visit our store to explore our full range of premium legumes, including Le Stagioni d’Italia chickpeas, and make every meal extraordinary!