Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum February 09, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain emmer flour.

Our emmer and fava bean pasta is full of flavour, so we’ve done no more than cook down a few leeks from our Greengrow Cooperative veg box with a little of John Stringer's organic rapeseed oil and a cup of stock, with the addition of a few chickpeas. Carlin peas would work nicely too.

Serves 2

Ingredients

120 to 150g Emmer & Fava Bean Sedani (depending on appetite)
2 small / 1 medium to large Leek/s
1 tbsp Rapeseed Oil
240g Cooked Chickpeas or Carlin Peas (soak and cook 120g dried or use the drained contents of a 400g can of Carlin Peas in Water)
200ml Vegetable Stock or Water with 1 tsp Fava Bean Umami Paste (if using unsalted canned chickpeas or carlin peas, use the water as the base for the stock)

Method

Bring a large pan of salted water to a vigorous boil, add the pasta, cover and cook for 8 minutes until al dente.
Meanwhile sauté the leeks in the oil over a medium heat until tender and bright green.
Add the stock and chickpeas, and bring to a gentle simmer.
Drain the pasta and serve topped with the leeks and chickpeas. Buon appetito!

Josiah Meldrum

Author

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Spill the beans!

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