U RecettAriel
Pasta e çeixi,
Pasta e ceci,
Pasta and Chickpea Soup
It was tradition to eat it on the day the fields were sown with grain, hoping that the harvest would bring wheat the size of the chick peas.
Now it's a common winter serving.
To serve 4:
1 kg. (2 1/4 pounds) chick peas
400 g. (0,9 pound) short ribbed pasta, for example "ditalini"
2 ribs celery
2 carrots
2 onions
4 cloves garlic
2 sprigs fresh rosemary
1 tablespoon extravirgin olive oil
salt and pepper
(optional: a Wakame seaweed)
Begin the night before by setting the chick peas to soak in abundant water (if you have a Wakame seaweed, put it into the water).
The next day drain them, rinse and return them to the pot with abundant water to cover, and the vegetables and herbs (and the Wakame, thinly chopped). Salt lightly and bring the pot to a boil, then let it bubble for 45 minutes. At this point remove and discard the carrots,onion and celery,blend and mix them to the soup; blend a third of the chick peas, and return them to the pot.
Cook the pasta into the soup (add some water if it's too thick), stirring gently, check seasoning, and serve, with extra virgin olive oil and black pepper at the table to drizzle over the soup.
|