Italian Pasta E Fagioli with Chickpeas is so good! This dish is made with pasta (which you probably already have at home) that has been cooked to perfection, using chickpeas as the main ingredient.
The name of this dish is Fagioli, which means “fried” in Italian. I’m sure you’ve tried fried anything at one time or another, but most people are not aware that there are other kinds of fried foods as well. Chickpeas are fried and then cooked with onions, garlic, carrots and celery.
Fryer cooks the pasta just before it gets soft, which will take several hours on a stovetop. If you don’t mind the wait for your pasta to be completely cooked, there are several ways to make your pasta cooked in the pan without frying it.
First, let the pasta completely cool, even if you cook it in the refrigerator. Next, add the chopped garlic and chickpeas to a non-stick frying pan. Heat in the oil until just starting to turn golden brown, about 2 minutes on each side. Add in some salt, pepper, and any other seasonings you like.
When the pasta is done, drain off any excess water and add the tomatoes to the mixture. Cook until they are tender, then stir in the basil and olive oil. Put the dish under the broiler for about two minutes to heat through, then serve up with fresh bread and a glass of red wine. If you have any leftovers, store in the fridge and reheat it a few hours in the oven.
For a vegan dish, substitute chickpeas for the pasta. Also, if you do not want to buy pasta, just use one tablespoon of dried chickpeas, which can be found in the dried and canned section of your grocery store. Also, you may want to marinate the chickpeas for about twenty-four hours in water, then cook them in olive oil, which will make them tender enough to eat without worrying about the skin getting burnt.
Fagioli is so versatile that you could make it with a variety of other ingredients. For instance, you could use zucchini, mushrooms, or even a combination of zucchini and cauliflower. You could also try adding cheese. Try a mix of herbs such as oregano, Rosemary, basil, thyme, parsley, and dill.
If you’re vegetarian, you could add saffron, Rosemary, and thyme for a twist on the traditional Fagioli. If you have a family with children, you could even make Fagioli with shrimp or meat.
Fagioli can be served plain with tomato sauce, but it also makes a good base for dips and sauces. For example, you could serve it with pesto sauce, which is made with chickpeas. Then, add some vegetables, some olives, and a bit of cheese. The flavor will be more subtle and less garlicky than traditional ravioli, which is why it makes such a good starter dish.
If you don’t feel like eating an entire pot of Fagioli, at least eat a portion with fresh vegetables and olives. or olives spread on it will help mask any taste you may have.
It’s also great to cook Fagioli with rice. For example, instead of just placing the cooked pasta in a skillet with olive oil, place the rice on top of the pasta and cover it with a little olive oil, so it holds its shape.
If you’re looking for something more creative, then cook Fagioli with potatoes. The potatoes soak up the flavors and will make a delicious treat. Place the rice on the top of the ravioli and cover with oil so that it holds its shape, then sprinkle it with salt, pepper, and garlic.
Fagioli is usually served cold, but if you want it to stay warm then you can steam it in the microwave for a few minutes. Either way, when it’s ready, simply add a squeeze of lemon on top.