Pasta and Garbanzo Beans
This is a classic dish from Tuscany.
1 lb. dry Garbanzo beans (chick peas)
9 oz. pasta shells
1 large onion
1 carrot
1 1/2 stalks of celery
4 Tbsp. extra virgin olive oil
salt to taste
1. Soak the garbanzo beans overnight in a pan with abundant water.
2. In a large pan sauté the vegetables, finely chopped, for 5 to 10 minutes in the olive oil.
3. Add the garbanzo beans, cover with water and salt to taste.
4. Bring to a boil then reduce the heat and simmer them covered for about 2 hours or until tender.
5. Once they are cooked remove three soup ladles of beans and set them aside.
6. Take the remainder of the beans and blend them in a food processor.
7. Put everything back in the pan, unblended beans too.
8. Bring to a low boil and add the pasta shells.
9. Check for saltiness and add pepper if desired. If the cream gets too dry just add some water.
10. Serve hot when cooked with a sprinkle of fresh parmesan.
Notes:
Once you serve it everyone can add some olive oil, freshly grated Parmesan or more pepper according to their individual tastes.
If it's too thick for your tastes feel free to add more water.