Chickpea Pasta

A cheap, easy, one pot wonder for when you need a comforting bowl of pasta

The dust is settling isn’t it? We’re getting used to the idea of the what the world may or may not look like in the next four years, not. Last Sunday though I was tired.

The sun shone through the living room window. Some afternoons the earth moves in a way that tilts the sun’s rays through the billowing soft branch tips of the wattle at the edge of our outer suburban block. If the timing’s right the glow will take on the golden hue of the acacia’s blooms. That season is over now so the light that glowed through the almost needle like leaves is crisp and clean, lighting the room. Walking through the room doing chores I’m stopped in my tracks, as I often am, by it’s glimmer. It’s these little beams of awe that make this space so special some days.

I felt like I’d ridden the waves of the world’s highs and lows this week, it left me feeling heavy. I finished my chores and took to my couch with my book and a blanket, comfort. I’ve been reading Stanley Tucci’s new book, What I ate in a year and Related Thoughts. Obviously it’s right up my alley as a food memoir but, perhaps unintentionally or perhaps intentionally, it’s also full of wisdom. He writes with candour, humour and genuine warmth and charm. It’s a glorious read in which you can allow yourself to be transported almost tasting the food he describes and hearing the laughter at the table at which he dines punctuated by the pleasant tinkling of glistening glassware and cutlery gently clattering on sparkling white crockery. There’s a lot of pasta, a lot of reflection and then a little more pasta. The perfect comfort read, under a blankie, sun warming my shoulders through the window, cat snuggled up next to me happily purring.

With waning warmth on my shoulders, I sensed the passage of the day and thoughts turned to dinner. I had chicken defrosting with plans to make Katsu chicken but both will and yearning was fading. The overarching need for something comforting prevailed, so I pondered the contents of pantry. As it usually does an idea took shape and a dish evolved and thankfully one that was well received.

It was an afternoon that reminded me that a Sunday recharge when needed is essential not a luxury. And that next time I’m asked who my ideal dinner guest would be, you know the question, one of those random ones we’re often asked during get to know you sessions or in a lull at a dinner party, I would absolutely choose Mr Tucci.

Perhaps as a nod to ‘the times’ this dish is super cheap to make while remaining healthy and tasty. Steeped in nearly 200 years of history it’s inspired by the Italian favourite pasta e ceci. I make a few versions of pasta and chickpeas but this one seems to be our favourite with faint zing from either nduja or a pinch of chilli flakes the chickpeas cook to tender morsels and the pasta just a faint tick beyond aldenté. The starch from the pasta adds gentle viscosity to the sauce ensuring both pasta pieces and chickpeas are completely coated and hold together just a little bit on your fork. You can you us any medium sized pasta shapes for my version but shells are particularly delicious allowing the chickpeas to nestle within the shell’s folds adding a little extra delight to each mouthful.

Nduja is a paste like salami originating in Calabria. It has faint hint of spiciness from sundried peppers though isn’t overwheliming. Whilst not always easy to find it is becoming more commonly available and is particularly so in delis. If you don’t mind a little zing and like trying something new I urge you to find some and have a go.

*If you wish to keep the dish vegetarian but would like some spice add a pinch of chilli flakes early in the cooking and either a spoonful of tomato paste or perhaps some sundried tomato pesto to add some depth that the nduja would.

**If you don’t have any corizo bacon or other salami will work just fine here too.

Ingredients:

1 chorizo sliced in quarters lengthwise then sliced, ie nice bite sized chunks**

1 small or ½ large onion finely diced

1 carrot peeled and grated

1 tb Nduja* (optional though I do recommend it)

1 garlic clove minced

½ tsp freshly grated nutmeg (or a ¼ of pre-ground nutmeg)

1 can whole tomatoes mushed up with a spoon in the pot

150 gm medium pasta shapes

2 ½ chicken stock

1 can chickpeas drained and rinsed

1 tsp dried oregano leaves

½ small handful fresh parsley leaves chopped

Method:

In a large pan over medium-high heat warm a good splash of olive oil, enough to finely coat the base of the pan, 1-2 Tb. Fry off the chorizo pieces until just staring to caramelise and browning at the edges but not all over. Remove and keep on warm plate covered with foil to keep warm.

Reduce heat to medium and add nduja and cook gently until just starting to break up and loosen, breaking up with the back of a wooden spoon. After a minute or two add onion and carrot and reduce heat to low for 5 minutes stirring frequently to prevent browning. We want to cook them all gently until translucent and softening not browned or caramelised. Sprinkle in the garlic, nutmeg and oregano and cook another couple of minutes continuing to stir to prevent burning. Once fragrant increase heat to medium tip in chickpeas and canned tomatoes, stir, then add pasta and stock. Give everything a good stir to belnd everything together evenly and bring to a gentle boil, reduce heat to medium low and simmer for 25-30 minutes until pasta is tender. It will need frequent stirring to prevent the starches sticking and burning. In the last minutes of cooking return the chorizo if using to the mixture and stir through with the fresh parsley. Serve showered with finely grated parmigiano regiano and curl up on the couch to enjoy. Yes, eat it on the couch it tastes even better.

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Finds & Forays

As I mentioned above I’ve been reading Stanley Tucci’s new book. After reading his first book and watching both seasons of his wonderful tv series filmed in Italy I was very excited to grab the new volume. Written like a diary, some days record short thoughts and recollections, some longer. Written the way it is, it’s an easy book to dip in and out of but is such an enchanting escapist read for a foodie and lover of all things Italian it’s hard to put down. As I mentioned he shares his often hard won wisdom, some moments melancholy but most leaving you smiling with whimsy. It definitely hasn’t dampened my yearning to visit Italy, the pull is strong. It would be a wonderful holiday read if you’re looking for stocking stuffers for a foodie on your list and of course he shares a few recipes throughout.

Ever since childhood shells have been my favourite pasta shape. This pumpkin pasta bake featuring yummy little parcels looks so delicious but alas my nightly dinner companion doesn’t do pumpkin. I’m going to keep it up my sleeve for Christmas when the boys and their girls are home.

Finally as we approach the silly season and all the socialising and entertaining we do at this time of year, I thought you might be interested in this initiative. I mean, if we’re going to enjoy a tipple and indeed buy some for entertaining we might as well make a choice that helps those in need and spread the word amongst our guests and loved ones while we’re at it. Full disclosure I haven’t tried it yet but am getting on board for the coming party season after reading loads of very positive reviews.

Enjoy the coming weekend friends. I hope there’s sunshine and joy where you are.

S x