Wednesday, 18 January 2012

Pasta & ceci


chick peas (250 gr )
short pasta (250 gr)
garlic (3 cloves)
red chilli (1)
olive oil (2 tablespoons)

Put the chickpeas overnight in a bowl full of water. After about 12 hours cook them in salted water for 1 hour and 30 minutes. Put in a small pan some olive oil and chopped garlic, chilli and some rosemary, when it's fried put it on the chickpeas. Add the short pasta and mix well. Cook for about 10 minutes and serve still hot.

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