Chickpea and Pasta Soup RecipeOrigin: Italian Period: Traditional |
Ingredients
600g cooked (or tinned) chickpeas 
Chickpea and Pasta Soup Preparation:Method:Place the cooked chickpeas in a bowl and rub them between your fingers to remove the outer covering. Wash them and discard he coating. Put the olive oil and chopped onion in a large saucepan and turn on the heat to medium. When the onion becomes a pale golden colour add the garlic, rosemary and sage. Stir once or twice. When the garlic becomes coloured a very pale gold, add the tomatoes. Cook, stirring occasionally, for 10 minutes. Add the chickpeas (drained of their liquid) and cook for a further 5 to 6 minutes. Pour the contents of the pot into a bowl, then puree them through a food processor before returning back to the pot. Add the broth and turn on the heat to medium high. When the liquid comes to a boil, add the pasta, cover the pot and turn down the heat to medium. Cook until the paste is just al dente, (tender but firm to the bite). Taste and correct for seasonings then turn off the heat, stir in the parsley and serve in soup bowls with freshly grated cheese available on the side. |
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