Pasta e Ceci

Method

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1. Soften the onion in the oil 8 minutes, then add the garlic, the anchovies if using, and the chilli, and cook 2 minutes.

   Mark done

2. Stir in the tomato purée and cook 2 minutes.

   Mark done

3. Add the chickpeas with their liquid, the whole rosemary sprigs, the salt and the water. Simmer 20 minutes.

   Mark done

4. Fish out the rosemary. Blend a third of the soup until smooth and stir it back in.

   Mark done

5. Add the pasta and cook it directly in the soup, stirring often so it does not catch, until al dente — usually 10 minutes.

   Mark done

6. Let it stand 5 minutes off the heat; it thickens considerably.

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7. Serve with a generous pour of raw olive oil and plenty of black pepper.

   Mark done

Chef’s Tips

• Blend a third of it. That is the body.
• Cook the pasta in the soup, not separately.
• Whole rosemary sprigs, removed before serving.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread
• A glass of Frascati
• Green salad

Storage & Reheating

Refrigerated for 3 days; it thickens enormously. Loosen with water. It freezes without the pasta.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.