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Ingredients for 6
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Pasta and chickpea soup
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300 g. of small pasta
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In
a pan fry 3 or 4 cloves of garlic in a one tablespoon of oil and then add
the chickpeas (which sould be left to soak overnight in water). Cover with
lots of water and season with salt, pepper and a generous amount of
rosemary. Cook the chidkpeas for about 3 hours. In the meantime, in a
small pan, fry in a lot of oil another 2 or 3 cloves of garlic, two
tablespoons of tomato sauce and 5 or 6 chopped anchovy fillets. Pour the
lot into the pan with the chickpeas, check that there is enough water and
bring it again to the boil. Just before serving add the pasta and cook
until chewy, but not soft. Hat the table, add a drop of oil and sprinkle
over some pepper |
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300 gms. of chickpeas
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6 or 7 cloves of garlic |
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5 or 6 anchovy fillets
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rosemary |
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tomato
sauce
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oil, pepper and salt |
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back to soups |
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