Pasta E Ceci - Pasta With Chickpeas

Recipe by ThatCaptJim
READY IN: 1hr 15mins
YIELD: 8 cups




  • 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!