Pasta with Chickpeas
User Reviews
0.0
0 reviews
Unrated
Pasta with Chickpeas
Report
Pasta with Chickpeas, also known as Pasta e ceci, is a comforting Italian stew. This version is flavored with garlic and rosemary.
Share:
Ingredients
- 1 small onion, peeled and finely chopped
- 1 stick of celery, trimmed and finely chopped
- 1 clove of garlic, peeled and finely chopped
- extra virgin olive oil
- A sprig of fresh rosemary, leaves picked and finely chopped
- 2 14- oz. cans of chickpeas
- 2 1/4 cups of chicken stock
- 3 1/2 oz. ditalini or other small Italian “soup” pasta
- Sea salt and freshly ground black pepper
- Optional: a small handful of fresh basil or parsley, leaves picked and torn
Instructions
- Put the finely chopped onion, celery, and garlic into a saucepan with a little extra virgin olive oil and the rosemary and cook as gently as possible, with the lid on, for about 15-20 minutes, until all the vegetables are soft, without any color.
- Drain your chickpeas well and rinse them in cold water, then add them to the pan and cover with the stock. Cook gently for half an hour and then, using a slotted spoon, remove half the chickpeas and put them to one side in a bowl.
- Puree the soup in the pan using a handheld immersion blender. If you don’t have one, you can whiz it up in a food processor instead, then pour it back into the pan. Add the reserved whole chickpeas and the pasta, season the soup with salt and pepper, and simmer gently until the chickpeas are tender and the pasta is cooked.
- At this point, if the soup is a little thick, pour in some boiling water from the kettle to thin it down, and add more salt and pepper if needed. Serve drizzled with good-quality extra virgin olive oil. Lovely sprinkled with some freshly torn basil or parsley.
Notes
- from Jamie's Italy
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Light spring or summer soup with chickpeas, fennel, lemon and dill
European, Mediterranean, Greek, Italian
5.0
(3 reviews)
