Chickpea Maltagliati e Fagioli


Chickpea lasagna sheets are broken into "badly cut" (maltagliati) pieces and cooked with cranberry beans for a twist on the traditional Italian stew.

Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
8 hrs 10 mins
Total Time:
9 hrs 20 mins
4 servings


  • 1 cup dried cranberry beans

  • 2 sprigs fresh sage

  • 1 sprig fresh rosemary

  • 1 bay leaf

  • kitchen twine

  • 4 ounces chickpea lasagna sheets

  • 2 tablespoons olive oil

  • ½ cup diced onion

  • ½ cup diced carrots

  • ½ cup diced red bell pepper

  • 20 fresh green beans, cut into 1-inch pieces

  • 10 cherry tomatoes, quartered

  • 1 clove garlic, minced

  • 1 bird's eye chile, minced (Optional)

  • 4 cups water (Optional)

  • 1 cube vegetable bouillon

  • salt and ground black pepper to taste

  • 2 cups boiling water (Optional)

  • 4 teaspoons extra-virgin olive oil


  1. Soak beans in water, 8 hours to overnight.

  2. Drain beans and briefly rinse under cold water. Allow to drain.

  3. Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.

  4. 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. 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. 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.

Cook's Note:

If you live in a hard-water area, add 1 teaspoon of baking soda to the soaking beans.

Nutrition Facts (per serving)

407 Calories
14g Fat
56g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 407
% Daily Value *
Total Fat 14g 17%
Saturated Fat 2g 9%
Sodium 89mg 4%
Total Carbohydrate 56g 20%
Dietary Fiber 17g 61%
Total Sugars 3g
Protein 18g
Vitamin C 42mg 210%
Calcium 100mg 8%
Iron 3mg 18%
Potassium 936mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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