Chickpea Maltagliati e Fagioli

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Soak beans in water, 8 hours to overnight.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Drain beans and briefly rinse under cold water. Allow to drain.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)