Mezze maniche con crema di Ceci

Mezze Maniche with Chickpea Cream

Low About 8 hours 4 serves
75 minutes

60' in the pot


Mezze Maniche with Chickpea Cream


  • 320 g Mezze Maniche pasta;
  • 250 g Monte Castello Chickpeas;
  • 1 clove garlic;
  • 1 sprig of rosemary;
  • Extra virgin olive oil to taste;
  • Salt to taste;
  • Pepper to taste


    Soak the Monte Castello chickpeas for about 8 hours, then boil them in salted water for about 60 minutes, 30 minutes if you use a pressure cooker. Drain them and set aside a little of the cooking water. Puree half of them in a blender with the help of their cooking water until you get a cream. In a pan, heat two tablespoons of oil and brown the garlic clove, then remove it. Pour the chickpea cream and the remaining whole chickpeas into the bowl, sprinkle with chopped rosemary, season with salt and pepper. Cook for fifteen minutes slowly adding, if necessary, the cooking water so as not to dry the cream too much. Boil the pasta in abundant salted water, drain it al dente and pour it into the hot chickpea cream until everything is mixed. Serve and garnish the plates with sprigs of fresh rosemary.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

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