CHICKPEA MALTAGLIATI E FAGIOLI
Chickpea lasagna sheets are broken into "badly cut" (maltagliati) pieces and cooked with cranberry beans for a twist on the traditional Italian stew.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 4
Number Of Ingredients 19
Steps:
- 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 Facts : Calories 406.6 calories, Carbohydrate 56 g, Fat 13.6 g, Fiber 17.2 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 3.1 g
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