Chickpea Maltagliati e Fagioli

  5.0 – 1 reviews  

For a unique take on the classic Italian stew, chickpea lasagna sheets are sliced into “badly cut” (maltagliati) pieces and boiled with cranberry beans.

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

Ingredients

  1. 1 cup dried cranberry beans
  2. 2 sprigs fresh sage
  3. 1 sprig fresh rosemary
  4. 1 bay leaf
  5. kitchen twine
  6. 4 ounces chickpea lasagna sheets
  7. 2 tablespoons olive oil
  8. ½ cup diced onion
  9. ½ cup diced carrots
  10. ½ cup diced red bell pepper
  11. 20 fresh green beans, cut into 1-inch pieces
  12. 10 cherry tomatoes, quartered
  13. 1 clove garlic, minced
  14. 1 bird’s eye chile, minced (Optional)
  15. 4 cups water (Optional)
  16. 1 cube vegetable bouillon
  17. salt and ground black pepper to taste
  18. 2 cups boiling water (Optional)
  19. 4 teaspoons extra-virgin olive oil

Instructions

  1. Soak beans in water, 8 hours to overnight.
  2. Drain beans and briefly rinse under cold water. Allow to drain.
  3. Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.
  4. 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.
  5. 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.
  6. 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.
  7. If you live in a hard-water area, add 1 teaspoon of baking soda to the soaking beans.

Reviews

Ricky Lucas
I made this soup and it was delicious. I left out the chili and used red pepper flakes instead, it was what I had on hand. I used rosemary as well as sage, both dried. I loved this soup and will make it again!

 

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