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Ingredients for 4 people
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- 10 1/2 ounces chickpeas
- 5 ounces pasta (cannolicchi)
- 1 clove garlic
- 2 salt-packed anchovies
- 1 sprig rosemary
- 4 tablespoons extra virgin olive oil
- 2 tablespoons tomato purée
- Salt and pepper to taste
Le Ricette
Roman-style Pasta with Chickpea Soup
di Academia Barilla
PREPARATION TIME
120 min
120 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Ingredients for 4 people
10 1/2 ounces chickpeas
5 ounces pasta (cannolicchi)
1 clove garlic
2 salt-packed anchovies
1 sprig rosemary
4 tablespoons extra virgin olive oil
2 tablespoons tomato purée
Salt and pepper to taste
Ingredients
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Salt Packed anchovies | Anchovies in olive oil | 2 |
Preparation 30 minutes preparation + 90 minutes cooking
Soak chickpeas in cold water for 12 hours. Drain and boil in salted water with a sprig of rosemary for 1 1/2 hours. Heat oil in a pan over medium heat. Sauté peeled, chopped garlic until golden. A
dd washed, boned and chopped anchovies. Sauté until anchovies dissolve, then add tomato purée with 2 or 3 tablespoons of chickpea cooking water.
Cook for 10 minutes, stir in chickpeas with their cooking water and discard sprig of rosemary. Bring soup to a boil, add pasta and cook according to package directions.
The soup should be rather thick. Serve with freshly ground black pepper.
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