Recipe by ThatCaptJim
What makes good food? Peasant food. Food that's hearty, stick to your ribs, simple, and filling. This dish fits the bill to a "T" and will even feed the pickiest eaters I know (and trust me, I know some picky ones). It's a nice change from 'everything's tomatoes and black olives and pork' rut of the usual 'Italian' fare. (NB: You can actually use any small or broken up pasta...or substitute orzo, alphabet pasta, stars, whatever you have in your pantry. I don't think broken up 'long' pasta works very well though).
Top Review by loof
This is a delightful recipe! Definitely a dish that is greater than the sum of its parts. I made as directed, using chicken broth and mashing the chickpeas by hand. For me the fresh rosemary simmering in the broth is what makes this great - it's such a good flavor with the chickpeas and the fresh herb garnish. Thanks for sharing your recipe! Made for Fall PAC 2012
- 1 small onion, peeled and finely chopped
- 1 celery rib, trimmed and finely chopped
- 1 garlic clove, peeled and finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 2 (14 ounce) cans chickpeas
- 2 cups vegetable stock
- 3 1⁄2 ounces ditalini (or other 'tiny' pasta)
- 1⁄2 tablespoon sea salt (or to taste)
- 1 tablespoon fresh ground black pepper (or to taste)
- 1 tablespoon apple cider vinegar (optional)
- 1⁄4 cup fresh basil, roughly chopped (optional)
- 1⁄4 cup fresh parsley, roughly chopped (optional)
Directions See How It's Made
- Add onion, celery, garlic, and rosemary in pan with olive oil and cook over gentle heat for 15-20 minutes, until the vegetables are very soft. Be careful not to caramelize them!
- Drain chickpeas in cold water and add them to pan, then cover with chicken stock. Cook over gentle heat for 30 minutes.
- Remove half the chickpeas and reserve in a bowl.
- Use an immersion blender to puree the remaining soup (or jush mash the chick peas up really well with a potato masher for a more rustic presentation).
- Return reserved chickpeas to pan, and add pasta. Cook gently until the chickpeas are tender and the pasta is cooked.
- If the soup is a little too thick, add small amounts of hot water until it's the consistency you like.
- Season with salt, pepper, vinegar, and fresh herbs. Serve with a good loaf of bread!
- Feel free to exchange the type of stock - this is equally good with beef or chicken instead of vegetable!