Chickpea & Potato Minestra.

A wholesome minestra bursting with legumes and tomato.

We’ve replaced the carrot with potato for an extra energy boost.

Some say this is a classic Italian grandma recipe.

The pasta used in this dish is ditaloni rigate.

Have a listen to Café Italia while you cook or eat.

Chickpea & Potato Minestra.
Print Recipe
Some of Anna Del Conte's Ten Commandments of Italian Cooking apply here. Find out more, and see adaptations to the recipe, below. Check allergy advice on ingredients and ensure all food is cooked thoroughly. Without Parmesan or bread, each serving contains approximately 220 kcal, 1.2g saturated fat and 5.6g fibre.
Servings Prep Time
8 Persons 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
8 Persons 20 Minutes
Cook Time
40 Minutes
Chickpea & Potato Minestra.
Print Recipe
Some of Anna Del Conte's Ten Commandments of Italian Cooking apply here. Find out more, and see adaptations to the recipe, below. Check allergy advice on ingredients and ensure all food is cooked thoroughly. Without Parmesan or bread, each serving contains approximately 220 kcal, 1.2g saturated fat and 5.6g fibre.
Servings Prep Time
8 Persons 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
8 Persons 20 Minutes
Cook Time
40 Minutes
Ingredients
The minestra:
To serve:
Servings: Persons
Instructions
  1. Heat the oil in a large pan and cook the onion and garlic for about 5 minutes on a medium heat until softened.
  2. Cut the potato into small to medium sized cubes, add to the pan and cook for a further 5 minutes stirring continuously.
  3. Stir in the tomato and thyme and cook for a further 5 minutes.
  4. Add chickpeas, with their water if tinned, and stock to the pan and mix well. Season with salt and pepper as desired. You can easily leave out the salt if you use 2 cubes to make up the stock. Bring to the boil then simmer for 15 minutes or until the potato is reasonably soft.
  5. Add the basil and ditaloni pasta. Bring to the boil again and then simmer for 10-15 minutes or until the potato and pasta are cooked.
  6. Serve with grated parmesan or a vegetarian substitute and your favourite Italian bread.
Recipe Notes

italy-24134

From the 10 Commandments of Italian Cooking

1. Buy the best ingredients.

3. Season during cooking.

8. Taste while you cook.

10. Don't overdo the Parmesan

Modifications.

You can substitute the potato for medium-thin 5 cm rods of carrot.

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