CHICKPEA MALTAGLIATI E FAGIOLI
Chickpea lasagna sheets are broken into "badly cut" (maltagliati) pieces and cooked with cranberry beans for a twist on the traditional Italian stew.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 4
Number Of Ingredients 19
Steps:
- Soak beans in water, 8 hours to overnight.
- Drain beans and briefly rinse under cold water. Allow to drain.
- Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.
- Heat a stovetop pressure cooker over medium-high heat. Add 2 tablespoons oil, onion, carrots, and red bell pepper; stir until onion is translucent. Add drained beans, herb bundle, green beans, cherry tomatoes, garlic, and chile pepper. Stir to ensure beans are evenly distributed. Add 4 cups water and bouillon cube. Secure the lid and bring to pressure. Cook for 8 minutes from the first whistle.
- Turn off heat and allow pressure to release naturally according to manufacturer's instructions. Remove cover and discard herb bundle. Season stew with salt and pepper. Bring to a boil. Add pasta pieces a few at a time, stirring constantly to avoid sticking.
- Add boiling water a little at a time if the stew becomes too thick. Stir frequently until pasta is tender yet firm to the bite, about 8 minutes. Ladle into 4 bowls. Top each bowl with 1 teaspoon extra-virgin olive oil.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 56 g, Fat 13.6 g, Fiber 17.2 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 3.1 g
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Shah Nawaz
[email protected]This dish is perfect for a comforting meal on a cold night.
Augustine Njavombo
[email protected]I would definitely recommend this recipe to anyone who loves Italian food.
Cynthia Setliff
[email protected]This recipe is definitely a keeper!
Melanie Scarborough
[email protected]Everyone loved the unique flavor of the chickpea maltagliati and the hearty broth.
Abid Koko
[email protected]I added some diced carrots and celery to the broth, and it was delicious.
Arielle
[email protected]This dish is a great way to use up leftover chickpeas and beans.
Abdul Bilal
[email protected]This recipe was easy to follow, and the dish turned out great.
Mootaz Ben Romdhane
[email protected]I made this dish for a potluck, and it was a big hit.
Mansoor Panhwar
[email protected]This dish was a hit with my family. Everyone loved the unique flavor of the chickpea maltagliati.
Cheeseman_5
[email protected]Loved this recipe! The pasta was delicious, and the broth was so flavorful. I will definitely be making this again.
Kizzy Henry
[email protected]This recipe was easy to follow, and the dish turned out great. The pasta was cooked perfectly, and the broth was flavorful and hearty. I would definitely recommend this recipe to anyone who loves Italian food.
Leo Bam
[email protected]I made this dish for a potluck, and it was a big hit. Everyone loved the unique flavor of the chickpea maltagliati and the hearty broth. I will definitely be making this again!
BIBEK Giri
[email protected]This dish was a hit with my family. The pasta was cooked perfectly, and the broth was flavorful and hearty. I would definitely recommend this recipe to anyone who loves Italian food.
Tabassum Akter
[email protected]This recipe is a great way to use up leftover chickpeas and beans. I added some diced carrots and celery to the broth, and it was delicious. I will definitely be making this again!
Cheyenne Pritchett
[email protected]I followed the recipe exactly, and the dish turned out perfectly. The pasta was cooked al dente, and the broth was rich and flavorful. I loved the addition of the crispy sage, which added a nice touch of crunch and flavor.
SALADDIN AHMED AMIN
[email protected]This dish was easy to make and turned out great! I used dried chickpeas and beans, which I soaked overnight before cooking. The pasta was cooked perfectly, and the broth was flavorful and hearty. I served it with a side of crusty bread, and it was a
Shanu Mondol
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The end result was a delicious and hearty meal that the whole family enjoyed. I would definitely recommend this recipe to anyone who loves Italian food.
Jane Alex
[email protected]I'm not usually a fan of bean dishes, but this chickpea maltagliati e fagioli changed my mind. The pasta was cooked just right, and the broth was rich and flavorful. I loved the addition of the vegetables, which added a nice crunch and sweetness to t
Margaret Kirabo
[email protected]Wow, this recipe is a keeper! The chickpea maltagliati turned out perfectly, and the broth was so flavorful. I added a bit of extra garlic and red pepper flakes for a bit of a kick, and it was delicious. Will definitely be making this again!
Emihle Mandita
[email protected]This chickpea maltagliati e fagioli was a delightful culinary experience! The pasta had a perfect texture, and the combination of chickpeas, beans, and vegetables created a hearty and flavorful dish. I especially loved the addition of the crispy sage