@vaporeon_ no they cook in the water you added to the chickpeas

They will soak up a lot of the water and the result won't be soupy, especially if you mash some of the chickpeas with a wooden spoon or potato mashed before adding the noodles ​

@wallhackio Sorry, I misinterpreted your instructions and assumed that I'd need a frying pan (I thought that's what a skillet is)

If I can do it in a normal pot like I already cook pasta in, that makes this easier!

@vaporeon_ it's super filling

@wallhackio If they don't have chickpeas at the store, are regular peas fine? How much tomato paste? 1 pound of pasta is how many kilograms? What kind of cheese, is grated mozzarella fine?

I kind of want to try making this...

@vaporeon_ a pound of pasta is the size of a typical box of spaghetti

1 heaping tbsp of tomato paste is good. Although I have a squeeze tube of tomato paste and just measure with my heart

Mozzarella is good. Parmesan and Pecorino are also good. Anything you would serve with ordinary pasta

Chickpeas are not replaceable here, the texture they get when you mash them gives the pasta a cheesy texture that would be hard to replicate with other proteins (when cat saw the resulted she thought I made a mac and cheese recipe!). They are sometimes called Garbanzo beans which is a synonym for chickpea (oh wait you live in Germany so that shouldn't be an issue)

I would be extremely surprised if you couldn't find chickpeas because they are very common out here but maybe Germany is different. I can always find them in the aisle when I find cans of other beans. @Breakfast can you comment on the availability of chickpeas?

@wallhackio I must admit that I never specifically looked for them, they might be on the same shelf as regular peas... I assume that the chickpeas in the can are already cooked, but that's fine, right?

And spaghetti comes in all sorts of different packaging here, how many grams is your typical box?

@vaporeon_ oh my bad. a box of this size, which seems to be about 450ish kilograms

@wallhackio Grams, not kilograms :P

450 kilograms would be an entire Snorlax's weight of spaghetti

@vaporeon_ oops lol

@wallhackio @vaporeon_ i need to experience a bath of dry spaghetti now

@wallhackio @vaporeon_ Ja, Wir haben Kichererbsen, gibt es in den meisten Supermärkten.

@Breakfast @wallhackio @vaporeon_ die Chimnk’dpea

@vaporeon_ this recipe is called "pasta e ceci" which is Italian for "pasta and chickpeas"

@vaporeon_ I didn't mention to season with salt and black pepper but you should do that at some point

@vaporeon_ oh hey vappy, I'm very late to this. Do you still have questions?

@wallhackio @vaporeon_ you should tag @wadi

@wallhackio @vaporeon_ I'm (probably? we're blendy right now) still switched in right now, but Vaporeon was confused about how you don't add any water to the chickpeas. Do you really just add a little oil and the chickpeas and expose them directly to the heat, without any water?

@wadi @vaporeon_ yeah the oil infused with rosemary will add some flavor to the chickpeas :)

You stir them around for a minute or so to let flavors get to know each other and then add water afterwards

But if you want to keep things simple you can just add water with the chickpeas immediately that will also be good

@wallhackio @vaporeon_ So if we want to keep it as simple as possible, then we immediately mix the thyme (or rosemary?), the chick peas, the tomato paste, and the water, and then turn on the stove and wait until the water boils?

@wadi @vaporeon_ yes that will work. Do mash the chickpeas before adding pasta, the creamy texture of the broth is really important to the recipe

@wallhackio @vaporeon_ Hmm... Put the chickpeas in the pot first, mash them with the potato masher, then add all the other stuff and start boiling it?

@wadi @vaporeon_ you can mash them in the boiling water

@wallhackio @vaporeon_ Can I also do it before the water starts boiling, or ideally even before adding the water at all? That seems easier.

@wadi @vaporeon_ sure

@wallhackio @vaporeon_ OK, the chickpeas have been mashed. How much oil?

@wadi @vaporeon_ I measure oil with my heart, but a 1/4 cup of oil is a normal amount for larger meals

@wallhackio @vaporeon_ That sounds like a huge amount of oil. Can I just pour it until it covers the bottom of the pot, like I would for a frying pan, or do I need more oil than that?

@wadi @vaporeon_ yeah I just cover the bottom

In my stockpot that usually ends up being around 1/4 cup but I never measure it in practice

@wallhackio @vaporeon_ I've mixed the oil and the thyme and the chickpeas and the tomato paste, now what heat do I cook it on? Just put it on maximum, like for boiling the water later? Are 2 minutes enough?

@wadi @vaporeon_ I would do a medium heat

@wadi @vaporeon_ but it's not a big deal either way

@wallhackio @vaporeon_ I ran out of patience waiting for your reply and did two minutes of maximum heat. Now I've added the water, waiting for it to boil...

@wallhackio @vaporeon_ What do I do if the pasta does not soak up a sufficient amount of water? Add more pasta and cook for ${pasta_cooking_time} more minutes? Just pour the excess water into the sink?

@wadi @vaporeon_ I would keep boiling until the water reduces into a creamy sauce

@wallhackio @wadi @vaporeon_ spices and herbs are fat-soluble so you’ll get much stronger infusion of the rosemary flavor if you cook the chickpeas in oil you cooked some rosemary in. this is a generally useful thing to know; your basic mediterranian rice is cooked on the same purrinciple

@aescling @wallhackio @vaporeon_ OK, I guess I'll cook the mashed chickpeas with the oil and the thyme (why are y'all suddenly saying "rosmary" instead of "thyme"?)... Y'all just need to tell me how much oil I need.

@wallhackio @wadi @vaporeon_ in a pot, sautee onions and garlic in butter. add salt, peppur at the very least

add rice; stir briefly

add an equal volume of water to the amount of rice you added and reduce the heat to simmer; cook covered fur 15–20 minutes

that’s it now you got flavorful rice