10 Jun


(pasta and chickpea soup)

pasta e ceci recipe

1 # dried chickpeas (soaked in water and 1/2 teaspoon baking soda overnight)
2 sprigs fresh rosemary
2 cloves garlic, peeled
4 tablespoons extra virgin olive oil
2 anchovy fillets packed in oil, chopped fine
8 oz. (or slightly less) dried pasta (fettuccine or tagliatelle broken into pieces or quadrucci


1. Drain chickpeas.

2. Put the chickpeas in a saucepan, cover with 2 quarts cold water, and add one sprig rosemary and one clove garlic. Add salt and pepper and cook over a low flame for about 2 hours. (Some chickpeas cook more quickly, maybe taking only one hour to become soft and tender.)

3. While chickpeas are cooking, in a separate pan, put the oil, one sprig of rosemary and one clove garlic, and brown lightly. Discard both the rosemary and the garlic and add the anchovy.* Let it dissolve, stirring, then add to the chickpeas.

4. When the chickpeas are cooked, discard the rosemary and garlic, add the pasta and cook it al dente.

This soup is even better the second day – and the third – so you might want to double the recipe.

*OPTION: If anchovies scare you, you could substitute 4 oz. of diced pancetta, or leave it out altogether for a vegetarian version. Saute in the olive oil, rosemary and garlic clove for about 3 minutes and then add 2 tablespoons tomato paste. Proceed as above. You might also want to add a ladle of water from the ceci pot while stirring.

Serves 4.

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