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Recipe for Spaghetti with mutton peas

Ingredients:
  • Canned chickpea - 450 Grams (or about 2 cups of cooked chickpeas)
  • Chicken soup - 1/2 cup
  • Olive oil - 5 items. Spoons
  • Bacon - 1/2 cup
  • Medium bulb - 1 piece
  • Garlic - 4 teeth
  • Chili - 1 pinch
  • A bank of tomatoes - 1 piece (420 g)
  • Basil leaves - 10-15 pieces
  • Salt - To taste
  • Spaghetti - 450 Grams
  • Parmesan cheese - To taste
Instructions

1. Cut the bacon into cubes. Finely chop the onions and garlic. Slice the tomatoes. Put 1/3 cup of chickpeas aside. In a blender or food processor, mix the remaining chickpeas with chicken broth several times. 2. In a large saucepan over medium heat, heat the olive oil. Add the diced bacon. Fry between 3 and 4 minutes until browned. Add the onions, garlic and a pinch of chili. Fry until onions and garlic are translucent, about 5 to 8 minutes. 3. Add a mixture of chickpeas, tomatoes and basil, cook for 20 minutes. Season to taste with salt. While the sauce is being cooked, bring the salted water to a boil in a large saucepan. Add the spaghetti and cook until ready, according to the instructions on the package. Put aside a cup of liquid from spaghetti, drain the remaining water. 4. Mix the spaghetti with the prepared sauce, put aside 1/3 cup chickpeas and half the reserved liquid until the spaghetti is evenly coated with the sauce. Cook for about 1 minute. If the sauce is still too thick, add extra liquid as needed. Season to taste, sprinkle with grated Parmesan and serve.

Servings: 4-8

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