Tagliatelle with chickpeas

Have you noticed that during the winter you are hungry more often and you have to eat bigger lunch or dinner than in the summer? At this time it is better to eat the meals which make us full. That’s why I would like to present how to make the traditional greek Tagliatelle with chickpeas. Chickpeas is a very popular food in Greece and there are so many recipes with that.

Here is what you need to make it.

• 1 glass chickpeas
• 1 glass fine semolina
• 1 glass flour for all uses
• 3/4 glass water
• 1 pinch of salt
• 1/2 glass olive oil
• 3-4 cloves of garlic , chopped
• 1/2 -1 tablespoon pepper and fresh hot peppers
• 2-3 tablespoon freshly lemon
• 1/2 – 1 tablespoon corn flour
• freshly ground pepper
• 1/2 glass chopped parsley

First of all leave the chickpeas to soak for one night. The next day put chickpeas in a saucepan, cover with water and simmer until tender. We keep their juice. Make a firm dough with semolina, flour, salt and water as needed. Afterwards, roll out a thin sheet with a rolling pin or pasta machine and cut into half-centimeter strips. Allow the pasta to dry. Divide the fourth of tagliatelle and cut into pieces. In a heavy-bottomed pan heat the oil and fry the chopped noodles. Allow to dry on paper towels. In the same oil saute garlic, chilli or pepper and add the chickpeas and 2/3 cup of the broth. Simmer and add the lemon, which we dissolve the cornflour. Taste and correct the salt taste. Boil too little al dente other tagliatelle, drain and mix with chickpeas. Add and fried pieces, sprinkle with parsley and plenty freskotrimeno pepper, and serve.

Enjoy your meal! καλή όρεξη !