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Pasta and chickpeas with rosemary
A one-pot pasta and chickpea dish, with rosemary in the soffritto. Made in the Thermomix and served with a drizzle of raw olive oil.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 160 g
- Chickpeas, dry, raw 100 g soaked for 12 hours
- Tomato passata 200 g
- Extra virgin olive oil 20 g
- Fresh onion 50 g
- Fresh garlic 5 g
- Fresh rosemary 2 g
- Fine salt 2 g to taste
- Water 600 g
Steps
-
1 Chop the onion, garlic and rosemary. Bimby
5 sec · speed 5
-
2 Add the oil and saute. Bimby
3 min · 100 °C · speed 1 · reverse
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3 Add the chickpeas, passata, salt and water, then cook. Bimby
20 min · 100 °C · speed 1 · reverse
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4 Stir and serve with a drizzle of raw olive oil. Bimby
30 sec · speed 2 · reverse
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 306 kcal | 117 kcal |
| Protein | 11.0 g | 4.2 g |
| Carbohydrate | 49.3 g | 18.8 g |
| Sugars | 6.0 g | 2.3 g |
| Fat | 7.3 g | 2.8 g |
| of which saturates | 1.0 g | 0.4 g |
| Fibre | 4.9 g | 1.9 g |
| Salt | 0.67 g | 0.26 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.