Chickpea Maltagliati E Fagioli Food

PASTA E FAGIOLI

Pasta e Fagioli image

Provided by Giada De Laurentiis

Time 50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil

Steps:

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHICKPEA MALTAGLIATI E FAGIOLI

Chickpea Maltagliati e Fagioli image

Chickpea lasagna sheets are broken into "badly cut" (maltagliati) pieces and cooked with cranberry beans for a twist on the traditional Italian stew.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Stews

Time 9h20m

Yield 4

Number Of Ingredients 19

Ingredients

1 cup dried cranberry beans
2 sprigs fresh sage
1 sprig fresh rosemary
1 bay leaf
kitchen twine
4 ounces chickpea lasagna sheets
2 tablespoons olive oil
½ cup diced onion
½ cup diced carrots
½ cup diced red bell pepper
20 fresh green beans, cut into 1-inch pieces
10 cherry tomatoes, quartered
1 clove garlic, minced
1 bird's eye chile, minced
4 cups water
1 cube vegetable bouillon
salt and ground black pepper to taste
2 cups boiling water
4 teaspoons extra-virgin olive oil

Steps:

Soak beans in water, 8 hours to overnight.
Drain beans and briefly rinse under cold water. Allow to drain.
Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.
Heat a stovetop pressure cooker over medium-high heat. Add 2 tablespoons oil, onion, carrots, and red bell pepper; stir until onion is translucent. Add drained beans, herb bundle, green beans, cherry tomatoes, garlic, and chile pepper. Stir to ensure beans are evenly distributed. Add 4 cups water and bouillon cube. Secure the lid and bring to pressure. Cook for 8 minutes from the first whistle.
Turn off heat and allow pressure to release naturally according to manufacturer's instructions. Remove cover and discard herb bundle. Season stew with salt and pepper. Bring to a boil. Add pasta pieces a few at a time, stirring constantly to avoid sticking.
Add boiling water a little at a time if the stew becomes too thick. Stir frequently until pasta is tender yet firm to the bite, about 8 minutes. Ladle into 4 bowls. Top each bowl with 1 teaspoon extra-virgin olive oil.

Nutrition Facts : Calories 406.6 calories, Carbohydrate 56 g, Fat 13.6 g, Fiber 17.2 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 3.1 g

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