Pasta and Chickpeas Tuscany Style

Alt="pasta con i ceci alla toscana con ingredienti bio"


Soak the chickpeas in water for 12 hours. Rinse them and drain them.
Cook them for about 1 hour in a lot of water, with the rosemary, 6/7 sage leaves, and two spoons of extra virgin olive oil. Add onion, carrot, and celery slightly fried in oil.

Add the penne and cook for 11 minutes.


Organic ingredients:
300g chickpeas
200g penne
Extra virgin olive oil
Half onion
1 carrot
1 celery