A desirable combination between pasta, chickpeas, mushrooms and cumin (Photo: Walla! System, Matan Chopin)
Pasta with legumes is not a common dish in Israel, but in southern Italy - in areas like Puglia, for example - it is very popular.
The following dish is not a classic Italian, but my interpretation inspired by the Italian combination that seems a little strange, but turns out to be necessary.
To shorten times, I used hummus grains from a can and to thicken the sauce, I used their liquids, which are rich in the natural protein found in hummus.
Pasta with chickpeas, mushrooms and cumin (photo: Matan Shopan)
Ingredients
2 tablespoons olive oil
1 chopped leek
7-8 sliced champagne mushrooms
½ teaspoon cumin
1 thinly sliced garlic clove
2 stem litimine
1 can canned chickpeas
Salt
Ground black pepper
1 package short pasta (penna/rigatoni and more)
For the conversion table click here >
Preparation
How do you make pasta with chickpeas and mushrooms?
1 Heat the olive oil in a wide pan over a medium flame.
When the oil is hot, add the leek and fry until translucent (occasionally stir with a wooden spoon).
2 Add the mushrooms and continue frying-burning until the mushrooms brown a little (occasionally stir with a wooden spoon).
3 Season with cumin, garlic and thyme, and mix a little.
After about half a minute, strain the chickpeas from the liquids (but keep them aside) and add the grains to the pan.
Mix lightly and let them cook with the spices for about a minute.
4 Pour half a cup of the hummus soaking liquid into the pan, season with salt and black pepper and continue to cook until the liquid reduces a little.
5 At this stage, cook the pasta according to the manufacturer's instructions.
It is recommended to stop the cooking about a minute before the time, then transfer the filtered pasta to the pan with the sauce, along with a few tablespoons of the cooking water.
6 Continue to cook the pasta in the pan with the sauce until the liquids are reduced and the pasta reaches the desired degree of preparation.
Transfer to individual plates and serve.
Like in southern Italy.
Pasta with chickpeas (photo: Walla! system, Matan Chopin)
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