Italian chickpea pasta soup that is to say “pasta e ceci” it’ s a poor dish of Italian cuisine, but very nutritious, as chickpeas are an excellent source of vegetable proteins. An excellent comfort food to prepare on cold winter days. The recipe I propose to you today is the one my grandmother always prepares, with a sauté of garlic, chilli pepper, rosemary and anchovies, the latter of which can also be replaced with bacon or lard. This recipe requires the use of dried chickpeas, but alternatively to speed up the process you can use jarred chickpeas. In the latter case, by using canned chickpeas you will have to skip the whole process of soaking and cooking the chickpeas and go straight to preparing the soup. This way pasta and chickpeas will be ready in a short time.
Ingredients
Tools
Steps
The evening before, wash the chickpeas under running water and then soak them in cold water for 12 hours.
In the morning, drain the chickpeas and rinse them again.
Cook the chickpeas in a pressure cooker for about 35 minutes, check the cooking otherwise continue for another 5 minutes.
In an earthenware pan, preferably, add the rosemary, oil, garlic, chilli pepper and anchovies.
Fry and add the chickpeas. Add 4 cups of its cooking water.
Season with salt.
Add the teaspoon of tomato.
Cook for about 1 hour, taste if the chickpeas are soft and the soup should be thick.
Remove the garlic and rosemary.
Add the pasta and cook according to the cooking time on the label.
Serve with raw extra virgin olive oil.
Cook’s tips
To make this dish vegan, simply remove the anchovies from the sauce.
It can be stored without pasta for 2-3 days in the refrigerator.
Soup’s recipes
Traditional italian pasta fagioli
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Varied doses for servings