How to cook Pasta & Chickpeas - Calabrian Nonna

[@scarafone2205]

Great stuff,I loved the video about malocchio shame is not there anymore ❤

[@roccosisto8196]

Beautiful to hear her speak Calabrese

[@AtEboli]

"No ma, not the scissors!"- my favorite part of this.

[@kravmaganorthernbeaches6414]

Classic really great to see I will have to show my Nonna 👍

[@michaelquintieri3745]

Hi fry some paprika in oil and added onions is a must

[@missmolly8529]

No offence but that is not how Calabrese make chickpeas and pasta. To begin with we use actual chickpeas - soaked overnight. Cook them slowly for quite a while next day. If they are not cooked correctly they are tough. However when we do them they melt in your mouth. Even if using the tinned chickpeas they need to be thoroughly rinsed first before adding to the pan. The base for the sauce requires FINELY chopped onion COOKED gently till translucent then a little passata or chopped tinned tomatoes added with some water and slowly cooked down. Then the cooked chickpeas are added and simmered gently. If potato or finely chopped carrot is added there is no need to mash it up. It should not resemble baby food. There is no point in you cooking the chickpeas from a can because they are already cooked. I have seen this dish made over generations of calabrese women and when my late mother made it looked like something on the cover of a food magazine. Certainly not with canned Ceci if it is meant to be traditional Calabrese.