Chickpea and pasta with scampi
Instructions
Keep the chickpeas to soak for 12 hours in warm water and then drain them.
Put the chickpeas in a saucepan with 2 litres of cold water, Cook for about 2 hours then sgocciolatene part and blend the remaining with their cooking liquid.
Assembled everything back into saucepan add the nut, add salt and cook for another hour.
Sauté onions sliced thinly, 1 clove of garlic and hot pepper in a saucepan with oil 40 g; just starting to take color eliminated the garlic and chilli and stir the soup.
In a skillet saute the garlic and the remaining oil, add the shrimp, heat well, wet with wine and cook for about 2 minutes, then remove from heat, private shrimp shells and rimetteteli in their sauce.
Add the pasta with chickpeas and cook for about 10 minutes; Finely chop the parsley, combine it with prawns, shelled shrimp and incorporated their cooking the soup and serve.
Ingredients and dosing for 4 persons
- 200 g of chickpeas
- 1 fresh spring onion
- 2 cloves of garlic
- 10 cl of white wine
- 1 sprig of parsley
- 70 g of olive oil extra-virgin bertolli robusto
- 400 g of shrimp
- 100 g of type pasta ditalini rigati
- 1 chili
- 1 block of nut
- Salt