Pasta With Chickpeas
This hearty and flavorful chickpea soup is a delightful blend of tender chickpeas, savory pancetta, aromatic herbs, and comforting pasta. Simmered to perfection in a rich chicken broth, each spoonful offers a comforting taste of homemade goodness. Drizzle with a bit of olive oil, sprinkle with fresh parsley, and enjoy this delicious soup that is sure to warm your soul.
— Constant Cookbook
Ingredients
- 4 cups (28 oz.) canned chickpeas, drained and rinsed
- 8 cups chicken broth
- 3 Tbs. olive oil, plus more for drizzling
- 3 oz. pancetta or bacon, chopped
- 1 yellow onion, chopped
- 3 large garlic cloves, minced
- 1 Tbs. minced fresh sage or rosemary
- 2 Tbs. tomato paste
- 1/4 lb. ditali or other small pasta
- Salt and freshly ground pepper, to taste
- 3 Tbs. chopped fresh flat-leaf parsley
Instructions
- <b>Simmer the chickpeas</b>
- In a large pot over medium-high heat, combine the chickpeas and broth. Bring to a boil, reduce the heat to low and cook, partially covered, until the chickpeas are very tender, about 15 minutes. Remove 1 cup of the chickpeas and pass them through a potato ricer or puree in a food processor or blender. Return them to the pot and stir.
- <b>Make the soup</b>
- In a fry pan over medium-low heat, warm the 3 Tbs. oil. Add the pancetta and saut&#233; until lightly browned, about 3 minutes. Stir in the onion, garlic and sage and saut&#233; until the vegetables are softened, about 2 minutes. Add the tomato paste and 1/2 cup of the chickpea broth and stir to combine. Add the pancetta mixture to the pot with the chickpeas. Bring to a gentle boil over medium heat and cook for about 10 minutes. Add the pasta and cook, stirring frequently, until al dente, about 4 minutes. Season with salt and pepper.
- Ladle the soup into bowls, drizzle with olive oil, sprinkle with the parsley and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).
Yield
Serves 4.
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