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Ingredients · Serves 4

• 250 grams (one packet) of Bontasana White Corn Mezze Maniche
• 200 grams dried chickpeas (400 grams if already cooked)
• 35 grams extra virgin olive oil + extra to serve
• 1 sprig of fresh rosemary
• 1 clove of garlic
• 1 tsp of white miso
• 1 level tsp of bicarbonate of soda
• salt to taste
• vegetable broth to taste (optional)
• fresh basil leaves to serve

Soak the dried chickpeas with the bicarb in plenty of cold water overnight. The next day, drain and rinse then transfer them to a large pot. Cover with plenty of cold water and boil for at least 2 hours, or until cooked.

Heat the oil in a pan, and sauté the garlic for 2–3 minutes. Add the rosemary and miso, and fry gently over a low heat for another 3–4 minutes.

Remove the chickpeas from the water with a slotted spoon, add to the oil, and brown over a medium heat for a few minutes. (Conserve the cooking water on the heat).

Pour one/two ladles of the chickpea cooking water (or boiling vegetable broth or plain boiling water) into the pan, add salt and cook over a medium heat for 15 minutes, adding more cooking water or broth if needed.

Before adding the White Corn Mezze Maniche, take one/two ladles of the chickpeas and broth, transfer to a jug and blend with an immersion blender. Pour the creamy sauce obtained back into the pan and bring it back to the boil.

Add the White Corn Mezze Maniche, plus another ladle of cooking water or broth if needed, and continue cooking. When the pasta is cooked, leave it rest in the pan for 2–3 minutes.

Serve with a drizzle of extra virgin olive oil and some fresh basil leaves.

Recipe by Francesca Bettoni
Beauty Food Blog