Pasta and chickpea soup (Pasta e ceci)
Nutrition / servings
687kcal
25gProtein
88gCarbs
26gFat
Ingredients
- 1.76 lb (800 g) cooked chickpeas
- 2 clove garlic
- 1 strand rosemary
- 4 tbsp olive oil
- 1 tbsp tomato paste
- 5.07 US cup (1.2 l) vegetable stock
- 5.29 oz (150 g) macaroni pasta
- 1 pinch chili flakes
- 1 tsp salt
- 1 pinch black pepper
- 2 tbsp extra virgin olive oil
Description
1. Drain and rinse the cooked chickpeas; crush the garlic cloves.
2. In a saucepan, cook the garlic and rosemary sprig gently in the olive oil for 2 minutes until fragrant, then stir in the tomato purée and chilli flakes and fry for 1 minute.
3. Add the chickpeas, stir for 2 minutes, pour in the stock and simmer for 15 minutes.
4. Remove the garlic and rosemary and roughly blend half the chickpeas in the pan with a stick blender, so the soup is creamy but still has whole chickpeas in it.
5. Add the pasta and cook for the stated time, stirring often, until al dente; thin with hot water if too thick and season with salt and pepper.
6. Rest for 5 minutes and serve drizzled with extra virgin olive oil.
Tip: In Rome it's a Friday dish; if you cook dried chickpeas, soak 300 g the night before and simmer them for 1.5-2 hours until tender - use their cooking liquid instead of stock.
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