This classic Italian dish of Pasta and Chickpeas comes from The Guardian’s quick recipe. Serves 4 below, with two cans of chickpeas.
- 2 x 400g tins of chickpeas
- 1 onion
- 1 stick of celery
- 1 small potato (optional)
- 6 tbsp of extra virgin olive oil
- A sprig of fresh rosemary
- 1 tsp of tomato puree/concentrate
- A small pinch of dried red chilli flakes (optional)
- 1.2 litres of water
- A pinch of salt
- A parmesan rind (optional)
- 120g small dried pasta such as tubetti or ditalini, or 200g fresh egg lasagna sheets cut into small squares
1 Drain and rinse the chickpeas. Finely dice the onion and celery, and peel and cut the potato into chunks. In a large heavy-based pan, warm the olive oil, add the onion and celery and cook gently until soft and fragrant.
2 Add the potato and stir until each chunk glistens, then add the rosemary, tomato and chilli (if you are using it), stir and cook for a minute before adding the chickpeas. Add 1.2 lites of water, a pinch of salt and the parmesan rind if you are using it. Bring to the boil, then reduce to a gentle simmer for 20 minutes.
3 Remove half the soup from the pan and pass it through a food mill or use an immersion blender to make it smooth, then return it to the pan.
4 Remove the cheese rind (a cook’s treat). Taste and add more salt if necessary. Bring the soup to a steady but moderate boil, add the pasta and then – stirring pretty attentively – cook until the pasta is tender, adding a little more water if necessary. Taste to check seasoning, adding black pepper if you wish. Serve with a little more olive oil poured over the top.