pasta e ceci
serves two
125g dried chickpeas soaked overnight in water with a tsp of bicarbonate of soda added and then simmered until tender (absolutely no salt)
3 tbsp olive oil
½ carrot peeled and finely diced
½ celery stick finely diced
½ onion peeled and finely diced
1tbsp tomato purée
a small sprig of rosemary
250ml of the chickpea water (with some stock powder sprinkled in if you like)
a bit of parmesan rind
salt and pepper
100g small ‘soup’ pasta or any long pasta broken up into little bits
parmesan
olive oil
Sauté the onion, carrot and celery slowly in the oil in a large heavy based pan until soft. Add the tomato purée and rosemary, stir, and then add 2/3 of your cooked chickpeas. Stir, cover with the water and throw in the Parmesan rind. Bring to a simmer and then leave the pan to bubble away gently for about 20 minutes. Remove the rind and rosemary and then roughly liquidise. Add the rest of the cooked chickpeas and season to taste with salt and pepper. Cook your pasta separately in some fast boiling salted water and add it to the soup. Ladle into two bowls, drizzle with olive oil and grate some parmesan over.
125g dried chickpeas soaked overnight in water with a tsp of bicarbonate of soda added and then simmered until tender (absolutely no salt)
3 tbsp olive oil
½ carrot peeled and finely diced
½ celery stick finely diced
½ onion peeled and finely diced
1tbsp tomato purée
a small sprig of rosemary
250ml of the chickpea water (with some stock powder sprinkled in if you like)
a bit of parmesan rind
salt and pepper
100g small ‘soup’ pasta or any long pasta broken up into little bits
parmesan
olive oil
Sauté the onion, carrot and celery slowly in the oil in a large heavy based pan until soft. Add the tomato purée and rosemary, stir, and then add 2/3 of your cooked chickpeas. Stir, cover with the water and throw in the Parmesan rind. Bring to a simmer and then leave the pan to bubble away gently for about 20 minutes. Remove the rind and rosemary and then roughly liquidise. Add the rest of the cooked chickpeas and season to taste with salt and pepper. Cook your pasta separately in some fast boiling salted water and add it to the soup. Ladle into two bowls, drizzle with olive oil and grate some parmesan over.
