Pasta e Ceci ( Roman Chickpeas Soup )

It's one of classic italian traditional food.

Ingredients :

300 gram dry chickpeas or 2 cans of chickpeas
3 + 2 tablespoonful extra-virgin olive oil
1 garlic clove, finely chopped
1 spring of rosemary
2 anchovy fillets, chopped
60 gram fresh tomato, peeled and finely cubed
salt and pepper
180 gram pasta,
short ditali, or spaghetti, broken in 1/2 inch (1 cm) pieces


Method :

If using dry chickpeas, soak the chickpeas in fresh water overnight to have them tender.
Drain the chickpeas when ready to cook.
If using canned chickpeas, just drain them from the water and rinse
Place one third of the chickpeas in a food processor and reduce to a fine paste

In a large saucepan, put 3 tablespoonful of the extra-virgin olive oil, garlic, and the rosemary
Turn heat to medium. As soon as the oil getting hot, add anchovies, and stir to dissolve
This step must be done very quickly to avoid browning the garlic and burning the anchovies

Add tomato, chickpeas, and 4 cups (about 1 liter) water. Bring to a boil
Cook for about 20 minutes or till the chickpeas tendered
Add freshly ground pepper.
Anchovies can be very salty, therefore taste the soup and add salt if necessary

Remove the rosemary.
Add the pasta and cook for the time indicated by the manufacturer, checking for readiness from time to time
Pasta is ready when al dente (firm but not too soft or overcooked).
Remove to individual serving bowls and put the top with a drizzle of extra-virgin olive oil

Now this Food Recipes ready to serve


Check for my other Italian Recipe :

• Lasagna
• Stuffed Roast Chicken
• Seafood Risotto