Pasta e Ceci - Chickpea Soup

For your Shopping Cart:

Rustic Italian cooking at its best... chickpeas are mashed to make the hearty base for this soup and the pasta is cooked right in the same pot. Straddling the line between a soup and a pasta, this dish definitely requires some slurping.

Ingredients:

• 1/4 cup DeLallo Extra Virgin Olive Oil, plus more for drizzling
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1 clove of garlic, peeled and finely chopped
• 1 teaspoon rosemary, finely chopped
• 1 small dried red hot pepper
• 2 (14-ounce) cans DeLallo Chickpeas, drained and rinsed
• 3 1/2 cups chicken stock
• 1 cup warm water
• Salt and pepper
• 8 ounces or 1/2 package DeLallo Spaghetti, broken into short lengths

Directions:

In a large pot, heat the olive oil over medium heat. Add the onion, celery, garlic, rosemary, and hot pepper and cook very gently over low heat with the lid on for about 15 minutes until soft and translucent.

Add the chickpeas to the pot and cover with the stock. Simmer for 30 minutes. With a slotted spoon, remove half of the chickpeas from the pot and place into the bowl of a food processor and purée. This will give the soup a creamy texture. Return the purée back to the pot along with 1 cup of warm water. Season to taste with salt and pepper. Bring to a boil.

Add the broken pasta to the pot. Cook at a boil until the pasta is tender, yet al dente. At this point, if the soup is a little thick, add some boiling water to loosen it.

Serve immediately drizzled with extra virgin olive oil.

Serves 4 Send to friend Printer-friendly version