Chickpea Pasta.

I am finally back, after nearly a week of internet hiatus. Mind you, it was not on my own will that I stayed away from the cyberworld. Allegedly some mistake was made in connecting telephone cables while the phone man was changing our old internet provider into the new one. In small words, we suddenly had another family's telephone number and that was really bothering. No internet connection, no phone (not that I missed this one too much though), I was back to the early nineties all of a sudden (back then I had a limited access to the telephone, to keep our bills to a decent amount).

Anyway, I am now back online and ready to share a pasta recipe I cooked the other day for lunch. It's the ideal meal in the cold winter days. And it's fullfilling a meal and pretty cheap also! So, you ought to give it a try! Grab pen and paper and write the ingredients (4 servings)  down:

- a small onion
- 350-400 ml of vegetal broth
- 500 gr of chickpeas (I go for the tinned kind, they're faster and easier to use)
- 5 tablespoons of olive oil
- 120 gr of bacon
- 350 gr of short pasta
- 100 gr of tomato puree

Once you've got everything ready, you can start cooking!


Cut your small onion into very thin slices and put it in a pan with 5 tablespoons of olive oil, cook and stir until tender.

Add the bacon cut in small cubicles in the pan and saute slowly for 6-7 minutes.

Add chickpeas and mix the whole and cook for another 2 minutes, then add the tomatoe puree. Stir well.

Add the vegetal broth and let it cook for some 20 minutes with a medium heat. (You can try your chickpea: when it's tender at taste, it's cooked). In the meanwhile, cook your pasta in salted water.

Put two spoonfuls of chickpeas in a food mixer and mix untill it's creamy.

Add the cream back to the pan with the rest of the chickpeas. Stir and add your cooked pasta. Stir again.

Serve your Chickpea Pasta: the hotter the better! It's an energetic meal and absolutely deeee-li-cious!

Enjoy!