Chickpea Maltagliati e Fagioli
Description
Gluten-free chickpea lasagna sheets are broken into uneven pieces and cooked with cranberry beans for a twist on the traditional Italian stew.
Ingredients
•
1 cup dried cranberry beans
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2 sprigs fresh sage
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1 sprig fresh rosemary
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1 bay leaf
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kitchen twine
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4 ounces chickpea lasagna sheets
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2 tablespoons olive oil
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1/2 cup diced onion
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1/2 cup diced carrots
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1/2 cup diced red bell pepper
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20 fresh green beans, cut into 1-inch pieces
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10 cherry tomatoes, quartered
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1 clove garlic, minced
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1 bird's eye chile, minced
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4 cups water
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1 cube vegetable bouillon
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salt and ground black pepper to taste
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2 cups boiling water
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4 teaspoons extra-virgin olive oil
Directions
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.