ITALIAN PASTA WITH CHICKPEAS


One of the most famous Italian recipe.

 

Makes 2 big bowls of soup

INGREDIENTS:

2 tablespoons olive oil
1 onion, finely chopped
1 large clove garlic, finely chopped
1 carrot, finely chopped or shredded
1 peperoncino (or hot pepper flakes)
1 sprig fresh rosemary

3 cups weakly flavored chicken stock or water

1 1/2 cup canned chickpeas, drained and rinsed

1 cup dried soup pasta (something small)

1 tablespoon chopped parsley

Salt to taste

Parmigiano reggiano cheese (optional)

 

 

METHOD

1. Heat olive oil in pot large enough to hold soup and add onion, garlic, carrot, peperoncino, and rosemary. Cook on low heat until translucent, between 10 and 15 minutes (don’t let this burn).

2. Take out rosemary, which I do because we like a subtle rosemary flavor in this. You’re welcome to keep it in.

3. Add chicken stock and chickpeas and simmer for a half hour.

4. Take out about half the chickpeas and crush into a paste (to thicken the soup). You can do this with a blender/food processor, but I just use the back of a big spoon–fewer dishes (which means less water used to wash them!) and less electricity too. Plus, I’m lazy and this saves me from getting out my handheld mixer, which is annoying to clean. Add this mixture to the soup.

5. At this point, test for salt; this will also let you know how much salt you should put in the water with the pasta.

6. About the pasta, I prepare it separately and then combine the two in serving dishes, but most recipes prepare the pasta right inside the soup. I prefer my way so that if there are leftovers, the pasta doesn’t soak up all the broth (I’ve mentioned this before).

7. After combining pasta and soup, stir in parsley.

8. Serve hot with grated parmigiano reggiano cheese.

 

 

Source

__________________________________

If you want to print recipe (or save PDF) without ADS, click on the yellow button “Print Friendly”.

Print Friendly, PDF & Email

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

__________________________________

Facebook Comments

Print Friendly, PDF & Email
Previous ALMOND THUMBPRINT COOKIES
Next BAKED PASTA WITH EGGPLANTS

No Comment

Leave a Reply