Chickpeas cacio e pepe

Soaking time: overnight These chickpeas are inspired by cacio e pepe, a rich Italian dish of pasta coated in lavish amounts of butter, black pepper, and cheese. This uses a similar technique applied to our favorite little bean, using the flavorful Parmesan chickpea water to create the emulsified sauce. Chickpeas differ in size depending on where you are in the world, so if you feel that this should be a little looser, just add a splash of water. Be sure to start the night before by soaking the chickpeas.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 350°F.

Step 2

2. Drain the chickpeas well and set them aside. Put 2 tablespoons of oil into a large Dutch oven and place on medium-high heat. Once hot, add the garlic and cook for 90 seconds, until starting to color. Add the Parmesan rinds, if using, the drained chickpeas, baking soda, 5 cups/1.2 liters of water, and a very generous amount of coarsely cracked black pepper (give it about 40 grinds). Bring to a boil, skimming the scum from the surface as needed, then cover with the lid and bake in the oven for 75 minutes. Add ¾ teaspoon of salt and continue cooking, covered, for another 30 minutes, or until the chickpeas are very soft and the liquid has reduced by about half.

Step 3

3. Meanwhile, mix together the chiles, vinegar, and a small pinch of salt in a small bowl. Set aside to pickle.

Step 4

4. Toward the last 10 minutes of cooking the chickpeas, put the last 1 tablespoon of oil into a large frying pan on medium-high heat and, once hot, cook the spinach, adding it to the pan in batches with ¼ teaspoon of salt until just wilted, about 4 minutes. Add the parsley and remove from the heat.

Step 5

5. When the chickpeas are ready, remove the lid and, while still hot from the oven but off the heat, add a quarter of the butter cubes and about 2 tablespoons of grated Parmesan, mixing until the butter has melted into the sauce. Continue in this way, adding a quarter more of the butter and 2 tablespoons more of Parmesan until you’ve used up all 7 tablespoons/100g of butter and ½ cup/60g of cheese. Finally, add another very generous grind of coarsely ground black pepper. The sauce will have thickened significantly, coating the chickpeas nicely. Add a splash more water if you like it looser. Remove the Parmesan rinds, if using.

Step 6

6. Top with the spinach mixture, the pickled chiles and their liquid, and a final sprinkling of Parmesan, serving any extra grated Parmesan alongside.

Step 7

Make it your own:

Step 8

– Swap out the pickled chiles for a squeeze of lemon instead.

Step 9

– Serve with any greens, such as chard or broccolini.

Step 10

– Use cannellini or butter beans (lima beans), adjusting liquid levels.