- Cooking at the table
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Free delivery from CHF 80.-
01. January 2014
Preparation time: 5 minutes
Cooking time: 20 minutes
To the pressure cooker add a swirl of olive oil and soften the onion, carrot and celery. Add the herbs and garlic and stir them around for about a minute. Then, add the chickpeas, water and tomato puree'.
Close the pressure cooker. Turn the heat up high and when the cooker reaches pressure, lower the heat and count 13 minutes cooking time at high pressure.
When time is up, release pressure using the Natural method - move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 15 minutes).
Remove the woody stems that remain from the herbs and bay leaf to discard. Add three cups (or 750 ml) of water and season with salt and pepper according to taste.
Bring the contents of the pressure cooker to a boil, without the lid, add pasta and cook, for recommended time on the pasta package.
Serve with an optional dusting Pecorino Romano on top.