Chickpea Maltagliati e Fagioli

Gluten-free chickpea lasagna sheets are broken into uneven pieces and cooked with cranberry beans for a twist on the traditional Italian stew.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 407 Calories

Ingredients

• 2 tablespoons olive oil
• 4 cups water
• 2 cups boiling water
• 1 clove garlic, minced
• 1 bay leaf
• salt and ground black pepper to taste
• 1 cube vegetable bouillon
• 1 sprig fresh rosemary
• kitchen twine
• 10 cherry tomatoes, quartered
• 2 sprigs fresh sage
• 4 teaspoons extra-virgin olive oil
• 1 cup dried cranberry beans
• 4 ounces chickpea lasagna sheets
• 20 fresh green beans, cut into 1-inch pieces
• 0.5 cup diced red bell pepper
• 0.5 cup diced carrots
• 0.5 cup diced onion
• 1 bird's eye chile, minced

Recipe Instructions

Step 1

Soak beans in water, 8 hours to overnight.

Step 2

Drain beans and briefly rinse under cold water. Allow to drain.

Step 3

Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.

Step 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.

Step 5

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.

Step 6

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.