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Macaroni with pumpkin, chickpeas and ‘nduja

Ingredients for 4 people
  • 13 oz IGP Gragnano Macaroni
  • 7 oz pumpkin
  • 7 oz dried chickpeas from Cicerale
  • 1 tbsp ‘nduja
  • 3 tbsp EVO oil
  • 1 garlic clove
  • to taste Rosemary
  • to taste Salt to taste

macaroni pumpkin and chickpeas

PREPARATION

  1. Rinse the chickpeas and soak them over the night. Cook them in a pan with water over low heat and add some salt.

  2. Brown the garlic in a pan with oil and make ‘nduja sizzle in it. Add the pumpkin cut into pieces, a couple of rosemary sprigs and pour a ladle of hot water. Add the chickpeas previously drained and squash some of them with a fork, then cover with a lid and cook over low heat until soft and creamy.

  3. Pour Macaroni directly into the sauce and add some salt. Cook al dente while mixing from time to time. Plate and serve.

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