Chickpea and pasta soup

Chickpea and pasta soup

Ciceri e tria

By
From
Pasta
Serves
4
Photographer
Laura Edwards

This is an old Roman recipe, at least 2,000 years old, but it is still delicious and appealing. It is usually found nowadays in Puglia. They often use lagane, which is a freshly made flour and water pasta (no egg).

Ingredients

Quantity Ingredient
200g dried chickpeas, soaked for 24 hours
300g Eggless pasta
1 garlic clove, peeled and finely chopped
1/2 teaspoon fresh chopped chilli, to taste
4 tablespoons olive oil
5 cherry tomatoes, quartered
2 tablespoons fresh basil leaves
1.5 litres water
salt and pepper, to taste
extra virgin olive oil, to finish

Method

  1. Drain the chickpeas, and cover with fresh water (do not add salt). Cook them for 11/2 hours until soft. Drain and reduce about a third of them to a paste in a processor. Keep to one side.
  2. Meanwhile, roll the pasta out by hand or machine to 2mm thick, and cut into medium ribbons, 5mm wide, about 20–25cm in length. Cover until ready to use.
  3. In a large saucepan, fry the garlic and chilli in the oil for a few minutes, then add the tomatoes, both the whole and squashed chickpeas, the basil and water. Stir and then add the pasta. Cook gently for 5–6 minutes until tender. Taste for salt and pepper. Serve the soup hot, with a little stream of good extra virgin olive oil on top of each portion.
Tags:
Antonio
Carluccio
pasta
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