Cavatelli with Chickpeas and Zucchini

Cavatelli with Chickpeas and Zucchini

Cavatelli with Chickpeas and Zucchini

A tradition first course, that never goes out of fashion: Cavatelli Divella, chickpeas and zucchini.

  • Cavatelli, 400 g
  • Zucchini, 3
  • Chickpeas, 400 g
  • Oil, as required
  • Salt, as required
  • Pepper, as required


  1. Put a pot with salt water to boil. Meanwhile prepare the sauce: in a non-stick pan put the zucchini previously washed and cut into strips.
  2. Drain the cavatelli in the non-stick pan with chickpeas and zucchini and add a little oil.

Pasta with Chickpeas "Pasta e Ceci" 

You can find it everywhere in Italy as there's many regional versions of this dish. It is served with a variety of short pasta such as "Ditalini". But for this recipe I'll be using these little hand made Cavatelli pasta and I'll show you how to make them.

For 4 portions I will need: 200 gr of Semolina and 100 ml of hot water .When making semolina pasta cavatelli, the amount of water I use is half the total weight of the semolina. Like in this case: 200 gr semolina = 100 gr water.

Doing this I always get right consistency. Mix the semolina with the water until it comes together then kneed for a few minutes until the dough is soft and smooth put the dough inside a plastic bag and let it rest from 15 to 20 minutes. And to form the Cavatelli cut pieces of dough and make ropes of about 1 or 1/2 centimeter depending on how big you want your cavatelli to be.

Then cut it in small pieces and using a knife ,push with your finger dragging it towards you just like making Orecchiette. Just that your not going to turn the pieces over to give them the domed shape.

If you want you can let them dry com and to make this dish Roman style2 or 3 anchovy fillets, but this is optional. and o with a tsp of salt. Remove the seeds from tomatoes and dice them very small.

If you cannot get good ripe tomatoes add the garlic and the anchovy fillets use a wooden spoon to break up the anchovies add the spring of rosemary chop the chili or add 1/2 tsp of red chili flakes.

Add them to the pan cook until the garlic starts to get golden brown add 1 tsp of tomato paste, this is optional, then the chopped tomatoes. Season with salt and cook until the tomatoes start to break down about 10 minutes .To Check the doneness of the chickpeas take one and press it between your fingers Set aside 1/2 cup and puree them.

Add the rest of the chickpeas to the tomatoes then the beef broth, and the pasta, in this case the cavatelli If you need more liquid you can add some of the water from the chickpeas.

Let simmer until the pasta cavatelli is cooked. and last stir in the chickpea puree to thicken up the soup let cook just for a few more minutes and it's ready to serve. Feel free of experimenting with your own version from the pasta shapes to the ingredients you use to prepare it. If you're using canned chickpeas this will be a good option for a quick dinner .You can have it ready in about 45 minutes. Make sure to drizzle with extra virgin olive oil and freshly ground black pepper,

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