Name: Cinesi Rigate with Chickpeas and Rosemary
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200 g Dried cinesi rigate; 480 g Cooked chickpeas (Drained weight, about two 400 g cans, rinsed.); 850 ml Water (Plus a little more if needed.); 40 ml Extra-virgin olive oil; 6 g Garlic (About 2 cloves, lightly crushed.); 4 g Fresh rosemary (About 2 small sprigs.); g Fine sea salt (To taste.); g Freshly ground black pepper (To taste.)

Make ahead Make the chickpea base up to a day ahead and refrigerate it. Bring it back to a simmer and add the pasta just before serving.

Total: 35 min
Prep: 10 min
Cook: 25 min
Serves: 4

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Cinesi Rigate with Chickpeas and Rosemary

Total 35 min · Prep 10 min · Cook 25 min · Serves 4

Ingredients

Skip to the method

4 servings

200 g7 oz200 g
Dried cinesi rigateYou can use small lumachine or the wider ditaloni rigati. For ditaloni, keep extra hot water ready so the chickpea broth stays loose while the pasta cooks through.
480 g1 lb480 g
Cooked chickpeasDrained weight, about two 400 g cans, rinsed.Drained weight, about two 14 oz cans, rinsed.
850 ml3⅔ cups850 ml
WaterPlus a little more if needed.
40 ml2¾ tbsp40 ml
Extra-virgin olive oil
2 cloves
Garliclightly crushed.
2 small sprigs
Fresh rosemary.
to taste
Fine sea salt
to taste
Freshly ground black pepper

Method

Warm 30 ml of the oil in a heavy pot over medium-low heat. Add the crushed garlic and rosemary and cook for about 1 minute until fragrant. Add the drained chickpeas and water, bring to a simmer and cook uncovered for 12 minutes.Warm 2 tbsp (30 ml) of the oil in a heavy pot over medium-low heat. Add the crushed garlic and rosemary and cook for about 1 minute until fragrant. Add the drained chickpeas and water, bring to a simmer and cook uncovered for 12 minutes.
Remove the garlic and rosemary stems. Scoop out about a third of the chickpeas with a little broth and mash with a fork. Stir the mash back into the pot, then season the broth with salt.
Add the cinesi rigate and simmer until al dente, stirring often so they do not stick. If the broth thickens before the pasta is ready, add hot water a few tablespoons at a time. Ladle into bowls while still loose and finish with the remaining oil and a grind of pepper.