Pasta e Ceci
Quintessential Italian soup, with chickpeas and pasta.
Servings 4
Calories 300kcal
Ingredients
- 200 grams dried chickpeas soaked in water overnight
- 1/3 tin chopped tomatoes
- 1 small carrot
- ½ red onion
- 1 clove of garlic
- 1 rosemary spring
- 2 bay leaves
- 1 glass of white wine
- 120 grams ditalini or bits of pasta you have left
- 2 litres water
- 4 Tbsp olive oil
Instructions
- Put the drained chickpeas with a generous pinch of salt, a spring of rosemary ,2 bay leaves , bacon if using and the 2 litres of water in a pot and boil rapidly for 15 minutes and then gently for 2 hours and 45 minutes. Drain and discard the bacon and the bay leaves.
- Chop the rosemary as thinly as possible; I’m afraid the food processor just won’t do it so you’ll have to do it by hand.
- Puree the garlic the onion and the carrot in a small food processor, then fry them in a little olive oil over a medium heath until they are soft, add the rosemary and half a glass of white wine and stir gently for one minute.
- Now add the chopped tomatoes and the remaining wine and let cook, stirring frequently for about 15 minutes.
- Remove about 3 ladleful of chickpeas and puree them with a little water in a food processor.
- Add the puree and the chickpeas to the pot with the tomato sauce and cook for about 5 minutes, then add the pasta and cook until very al dente, stirring frequently.
- Let it rest for 5 minutes then add the oilive oil.