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How to Make Chickpea Maltagliati e Fagioli - A Step-by-Step Guide

Chickpea Maltagliati e Fagioli is a traditional Italian dish that boasts rich flavors and comforting textures. The combination of chickpeas, handmade pasta and borlotti beans creates a hearty and satisfying meal that is perfect for those chilly nights when you crave something hearty and warming.

This dish hails from the Emilia-Romagna region of Italy, where it is a beloved staple in many households. Maltagliati, which translates to "badly cut," refers to the unevenly shaped pieces of ...

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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
  • ½ cup diced onion
  • ½ cup diced carrots
  • ½ 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 (Optional)
  • 1 cube vegetable bouillon
  • salt and ground black pepper to taste
  • 2 cups boiling water (Optional)
  • 4 teaspoons extra-virgin olive oil

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 8 hrs 10 mins
  • Total Time: 9 hrs 20 mins
  • Servings: 4
  • Yield: 4 servings

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

    • Nutrition

    407 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Sodium: 89mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 17g
    • Total Sugars: 3g
    • Protein: 18g
    • Vitamin C: 42mg
    • Calcium: 100mg
    • Iron: 3mg
    • Potassium: 936mg

    Categories

    Pasta recipes
    Legume recipes
    Vegan recipes
    Mediterranean recipes
    Main recipes