Pasta and Chickpeas – Pasta e Ceci
Chickpeas are one of the most common legumes in the Mediterranean area. In Italy are mainly cultivated in the central and southern regions. They are really antique already known by the Egyptians, but only consumed by the poor and slaves. The Romans instead liked them very much and especially loved them fried in olive oil. Nowadays they’re are consumed in many different ways, dry then soaked in water and used for soups, canned, toasted and eaten as a snack, last but not less important chickpea flour the main ingredient to prepare Farinata, Panissa and Panelle.
Pasta and Chickpeas is a classic from Tuscany where these legumes have an important role in soups. In Veneto, where I live, they don’t encounter a great favor and it’s a pity because they’re so tasty and versatile that can be used in many different preparations. My family is particularly found of this recipe and we often add thick home made egg noodles instead of the pasta shells. The soup can be prepared one day ahead without adding the pasta that can be added just before serving.
Ingredients:
1 lb. dry chickpeas (garbanzo beans)
9 oz. pasta shells or a short pasta of your choice
1 large onion
1 carrot
1 1/2 stalks of celery
4 Tbsp. extra virgin olive oil
salt to taste
freshly ground black pepper to taste (optional)
Parmesan cheese for topping (optional)
Instructions:
1. Soak the chickpeas overnight in a pan with abundant water.
2. In a large pan saute the vegetables, finely chopped, for 5 to 10 minutes in the olive oil.
3. Add the garbanzo beans, cover with water. Bring to a boil then reduce the heat and simmer them covered for about 2 hours or until tender.
4. Once they are cooked remove three soup ladles of chickpeas and set them aside.
5. Take the remainder of the beans and blend them in a food processor.
6. Put everything back in the pan, whole chickpeas too.
8. Bring to a low boil, salt to taste and then add the pasta shells.
9. Check for saltiness and add pepper if desired. If the cream gets too dry just add some water.
10. Serve hot when cooked, top the soup with freshly ground black pepper, a swirl of extra virgin olive oil and if you like a sprinkle of Parmesan cheese.
Notes:
If it’s too thick for your tastes feel free to add more water.
