Pasta e ceci soup

Updated at: Sun, 10 Dec 2023 11:43:50 GMT

Step 1

Directions To prepare the chickpeas: Yes you could conceivably use an equivalent amount of chickpeas from a can but if you really want the full flavor this soup has to offer, you have to use dried chickpeas as the broth is a huge part of the dish. Rinse the chickpeas, place in a pot with water to cover by a couple of inches, the salt, and baking soda, and leave covered in the refrigerator overnight. The next day, drain them, remove the garlic, rinse out the pot, then add the chickpeas back into the pot with a generous amount of cold water to cover. Add the salt, 2 of the crushed garlic cloves, and bring to a boil over medium-high heat. Reduce to a simmer and allow to cook, uncovered until the beans are tender. This could take anywhere from 40 minutes to 2 hours, depending upon their age. I'd recommend using beans you have purchased recently for the best results. As the water starts to boil, a foam will build up, as shown in the photo above. Use a spoon to skim it off as it appears until the water is clear. This should take about 10 minutes or so. When the beans are tender, drain them and save all of the cooking liquid as broth for the soup.

Step 2

To make the soup:

Step 3

As the chickpeas are cooking, heat a small skillet over medium heat. Add the olive oil and, once it has warmed, add the remaining crushed garlic and all of the rosemary. Cook until the garlic has reached a golden brown color. Pour the oil into a fine-mesh sieve over a soup pot and discard the garlic and rosemary. Add the tomatoes and their juice, the sliced potatoes, and the chile pepper to the pot. Season with the salt and pepper and place over low heat to simmer until the potatoes have softened, about 15 minutes.

Step 4

Using a slotted spoon, remove the potatoes to a bowl. Mash them then return to the pot over low heat. Add the drained chickpeas and 1 to 2 cups of the reserved broth and bring to a simmer, allowing it to cook for 30 minutes. As the beans cook, continue to add more of the broth to keep the soup at a thin consistency. Season with salt as needed.

Step 5

Meanwhile bring a large pot of salted water to a boil and cook the pasta until very al dente, about 3 minutes short of the cooking time on the package. Drain and add to the soup to mix and cook for a few more minutes.

Step 6

Top the soup with the parsley and serve.

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