Chick Pea and Pasta Soup Recipes

Ingredients :

450 g chick peas

5 tbsp olive oil

2 garlic cloves

4 anchovy fillets

4 tomatoes

3 tbsp chopped fresh parsley

2 tsp fresh rosemary

1.2 liter water

225 g short macaroni

salt and pepper

Parmesan cheese

1. Soak the chick peas overnight in cold water.
2. Drain well.
3. Cover with fresh cold water, bring to the boil, then simmer for 1/2 hours.
4. Drain well and reserve.
5. Heat the oil and stir in the crushed garlic and very finely chopped anchovies.
6. Cook very gently for 5 minutes over low heat, stirring well.
7. Skin the tomatoes, remove seeds and chop the flesh roughly.
8. Add to the pan with the parsley, rosemary and water.
9. Add the drained chick peas.
10. Bring to the boil, cover and simmer for 30 minutes, stirring often.
11. Cook the macaroni in plenty of boiling salted water for 8 minutes.
12. Drain well and add to the soup.
13. Simmer for 15 minutes and serve with plenty of Parmesan Cheese.

This soup takes quite a long time to cook, but it is very good and tasty and well worth the effort.

Serves 4 - 6

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