PASTA E CECI - PASTA WITH CHICKPEAS
What makes good food? Peasant food. Food that's hearty, stick to your ribs, simple, and filling. This dish fits the bill to a "T" and will even feed the pickiest eaters I know (and trust me, I know some picky ones). It's a nice change from 'everything's tomatoes and black olives and pork' rut of the usual 'Italian' fare. (NB: You can actually use any small or broken up pasta...or substitute orzo, alphabet pasta, stars, whatever you have in your pantry. I don't think broken up 'long' pasta works very well though).
Provided by ThatCaptJim
Categories Lunch/Snacks
Time 1h15m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Add onion, celery, garlic, and rosemary in pan with olive oil and cook over gentle heat for 15-20 minutes, until the vegetables are very soft. Be careful not to caramelize them!
- Drain chickpeas in cold water and add them to pan, then cover with chicken stock. Cook over gentle heat for 30 minutes.
- Remove half the chickpeas and reserve in a bowl.
- Use an immersion blender to puree the remaining soup (or jush mash the chick peas up really well with a potato masher for a more rustic presentation).
- Return reserved chickpeas to pan, and add pasta. Cook gently until the chickpeas are tender and the pasta is cooked.
- If the soup is a little too thick, add small amounts of hot water until it's the consistency you like.
- Season with salt, pepper, vinegar, and fresh herbs. Serve with a good loaf of bread!
- Feel free to exchange the type of stock - this is equally good with beef or chicken instead of vegetable!
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