Organic spelt Casarecce with chickpeas and smoked bacon

  • 1 pack Organic spelt Casarecce
  • 100 g smoked bacon
  • 240 g chickpeas
  • vegetable stock
  • a sprig of rosemary
  • a clove of garlic
  • extra virgin olive oil
  • a knob of butter
  • black pepper
  • salt
Melt the butter in a small pot and brown the smoked bacon cut into thin strips. Separately, heat a drizzle of olive oil, add the clove of garlic and sauté briefly the chickpeas. Add the rosemary and season with salt to taste. Set aside one-third of chickpeas. Remove the rosemary and garlic and add few tablespoons of vegetable stock. Cook the chickpeas for 5 minutes, blend everything and eventually add some vegetable stock until you obtain a homogenous cream. Cook the spelt Casarecce in boiling salted water. Drain and season with the chickpeas cream. Finally, add the chickpeas, that you have kept aside, and the smoked bacon. Complete with a drizzle of extra virgin oil and some ground black pepper.
Cook time:
10 minutes

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