Pasta and chickpeas, do not exist recipes best for their ability to fully nourish the needs of our body. Chickpeas are rich in carbohydrates, proteins and, despite being a common and therefore economical legume, they contain a high concentration of omega 3, folate (excellent for lowering homocysteine and counteracting the risk of heart attack) and finally vitamins. Cooking chickpeas, in fact, means going through the very important soaking phase, during which they lose the few harmful substances developing vitamin C and B. Together with pasta they are excellent for lowering the levels of"bad cholesterol" and the possibility of developing hypertension.
Chickpeas are mainly consumed in the southern regions together with pasta, however there is a long historic tradition also in Liguria, where with the flour obtained from dried seeds, farinata and panissa continue to be cooked, delicious dishes with an authentic flavor. Served with pasta, “Roman style“, “Neapolitan style” and “Tuscan style“, classic pasta recipes, ideal for autumn evenings.
To accompany this pasta it is possible to use pancetta and tomato, it is very important to choose typical legume varieties, such as Merella, from the Murgia Carsica or the red one from Gravina di Puglia.
