Pasta e Ceci
Adapted from Rachel Alice Roddy
Serves 4
16 ounces canned chickpeas or 8 ounces dried chickpeas soaked overnight and then simmered for 2 hours until tender
6 Tbsp extra virgin olive oil
medium carrot peeled and finely diced
stick of celery finely diced
mild onion peeled and finely diced
2 Tbsp tomato paste
small sprig of rosemary
16 ounces vegetable or chicken stock or water the chickpeas were cooked in with more plain water added to make up the 16 ounces if necessary.
Parmesan rind
salt and freshly ground black pepper
8 ounces small dried tubular pasta
your nicest oil for on top
Note: I made it without celery and it still tasted great. Try to find a small pasta the same size as the chickpeas. I used rigatoni which was way to big even after I cut it in half after it was cooked.
Over medium high heat, add oil to a large heavy pan or dutch oven. Saute the chopped onion, carrot and celery until soft and translucent.
Add the tomato paste and a sprig of rosemary, stir, and then add 2/3 of your cooked chickpeas.
Stir again and then cover everything with stock or water, throw in a Parmesan rind. Bring the pan to a boil, reduce to a simmer for 20 minutes.
Meanwhile in a separate pan, boil water for pasta and cook according to directions, 1 minute less then recommended time. Once cooked, drain and set aside.
After the soup has simmered for 20 minutes, remove the rind and rosemary sprig. Puree the soup with a hand blender (you can also use a blender, be careful and do so in small batches).
Now you add the rest of the chickpeas and season to taste with salt and freshly ground black pepper.
Add pasta to the soup, let the soup rest for about 5 minutes so the flavors mingle.
Serve dribbled with more extra virgin olive oil and some freshly grated Parmesan.
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