Categories: Entree

Ingredients

• 2 x 400g tins of chickpeas
• 1 onion
• 1 stick of celery
• 1 small potato (optional)
• Salt
• 6 tbsp of extra virgin olive oil
• A sprig of fresh rosemary
• 1 tsp of tomato puree/concentrate
• A small pinch of dried red chilli flakes (optional)
• 1.2 litres of water
• A pinch of salt
• A parmesan rind (optional)
• 120g small dried pasta such as tubetti or ditalini, or 200g fresh egg lasagna sheets cut into small squares
• Black pepper

Directions

1. Drain and rinse the chickpeas. Finely dice the onion and celery, and peel and cut the potato into chunks. In a large heavy-based pan, warm the olive oil, add the onion and celery and cook gently until soft and fragrant.

2. d the potato and stir until each chunk glistens, then add the rosemary, tomato and chilli (if you are using it), stir and cook for a minute before adding the chickpeas. Add 1.2 lites of water, a pinch of salt and the parmesan rind if you are using it. Bring to the boil, then reduce to a gentle simmer for 20 minutes.

3. Remove half the soup from the pan and pass it through a food mill or use an immersion blender to make it smooth, then return it to the pan. [Or you can just use the blender in the pot but stop half way through.]

4. Remove the cheese rind (a cook’s treat). Taste and add more salt if necessary. Bring the soup to a steady but moderate boil, add the pasta and then – stirring pretty attentively – cook until the pasta is tender, adding a little more water if necessary. Taste to check seasoning, adding black pepper if you wish. Serve with a little more olive oil poured over the top.

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