Pasta and chickpeas 


This classic Italian dish of Pasta and Chickpeas comes from The Guardian’s quick recipe. Serves 4 below, with two cans of chickpeas.


  1. 2 x 400g tins of chickpeas
  2. 1 onion
  3. 1 stick of celery
  4. 1 small potato (optional)
  5. Salt
  6. 6 tbsp of extra virgin olive oil
  7. A sprig of fresh rosemary
  8. 1 tsp of tomato puree/concentrate
  9. A small pinch of dried red chilli flakes (optional)
  10. 1.2 litres of water
  11. A pinch of salt
  12. A parmesan rind (optional)
  13. 120g small dried pasta such as tubetti or ditalini, or 200g fresh egg lasagna sheets cut into small squares
  14. Black pepper


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.


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