Sagnette abruzzesi with chickpeas and mushrooms

  • Difficulty


  • 120 g0SX0089
  • 1 onion
  • 1 sprig marjoram
  • 1 small bunch Italian parsley
  • 200 g tomatoes, ripe and firm
  • 1 stick celery
  • 140 g chickpeas
  • 2 clove garlic
  • 75 cl broth, made earlier
  • 1 bay leaf
  • 1 carrot
  • 300 g cultivated mushrooms
  • salt and pepper
Sagnette Abruzzesi n° 89


Soak the chickpeas in a bowl with plenty of water for 12 hours. Trim and peel the carrot, the garlic the onion and the celery; also chop finely 1/2 onion.Drain the chickpeas and put them in a pan, add the carrot rings, the garlic the bay leaf, the onion and cover with plenty of cold water.Cook this mixture for 2 hours, adding salt just before it is ready. In the meantime, blanch the tomatoes, drain them, peel and deseed them and chop the pulp into strips.Clean the mushrooms, rinse them briefly, drain them and slice them. Rinse the marjoram and the parsley, once dried, slice them, and then chop finely the garlic and the remaining onion.Put a dash of oil in a saucepan with the garlic and the onion and fry until soft but not golden; add the mushrooms and brown them for 2-3 minutes, stirring with a wooden spoon.Add the drained chickpeas, flavour for a few minutes, sprinkle with marjoram and ladle the broth over it.Simmer over a very low heat for about 30 minutes, eventually adding some more broth.In the meantime, cook the pasta, drain it al dente and pour it in a pan with the chickpeas, add the strips of tomatoes, the marjoram, the chopped parsley and flavour for a few minutes.Sprinkle the chickpea and mushroom soup with a grind of pepper and olive oil.