Chickpea Maltagliati E Fagioli Recipe

Name: Chickpea Maltagliati E Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried cranberry beans; 2 sprigs fresh sage; 1 sprig fresh rosemary; 1 bay leaf; kitchen twine; 4 ounces chickpea lasagna sheets; 2 tablespoons olive oil; 1/2 cup diced onion; 1/2 cup diced carrots; 1/2 cup diced red bell pepper; 20 fresh green beans, cut into 1-inch pieces; 10 cherry tomatoes, quartered; 1 clove garlic, minced; 1 bird's eye chile, minced (optional); 4 cups water; 1 cube vegetable bouillon; salt and ground black pepper to taste; 2 cups boiling water (optional); 4 teaspoons extra-virgin olive oil

Servings: persons

1 cup dried cranberry beans
2 sprigs fresh sage
1 sprig fresh rosemary
1 bay leaf
kitchen twine
4 ounces chickpea lasagna sheets
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced red bell pepper
20 fresh green beans, cut into 1-inch pieces
10 cherry tomatoes, quartered
1 clove garlic, minced
1 bird's eye chile, minced (optional)
4 cups water
1 cube vegetable bouillon
salt and ground black pepper to taste
2 cups boiling water (optional)
4 teaspoons extra-virgin olive oil

1
Soak beans in water, 8 hours to overnight.
2
Drain beans and briefly rinse under cold water. Allow to drain.
3
Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.
4
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.
5
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.
6
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.

1484

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup dried cranberry beans, 2 sprigs fresh sage, 1 sprig fresh rosemary, 1 bay leaf, and more.

Yes, Chickpea Maltagliati E Fagioli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Maltagliati E Fagioli

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