Pasta e Ceci Recipe

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 55 minutes

Ingrédients

200 g pasta (- 7 oz, ditaloni or short pasta of your choice)

700 g chickpeas

1 onion (- medium, finely chopped)

2 cloves garlic (- peeled and left whole)

1 carrot (- medium, finely chopped)

1 celery stalk (- medium, finely chopped)

2 sprigs rosemary

1 ½ liters broth (- 6 ⅓ cups, warm, made with vegetable)

salt (- to taste)

pepper (- to taste)

50 g olive oil (- 4 tablespoons, extra virgin)

Instructions

Chop the onion, celery and carrot very finely.

Then put the vegetables in a large pot, add garlic and sauté in extra virgin olive oil over very low heat.

When the onion has become transparent, add the boiled chickpeas and a pinch of fine salt (I used canned chickpeas already boiled, drained of their water and rinsed).

Stir and then completely cover the chickpeas with the hot vegetable broth.

Add a sprig of rosemary, cover with a lid - but leave a small gap - and cook over a gentle heat for about 20 minutes. Add a little hot broth from time to time if needed.

After the cooking time has elapsed, remove the garlic and rosemary, which have already released their aroma.

Then scoop out with a skimmer about 1/2 of the chickpeas along with some of the broth from the soup.

Place them in the glass of an immersion blender. Blend until smooth.

Pour the chickpea cream into the pot and stir the soup well; it will become creamy right away.

Bring the chickpea soup back to a boil and add the pasta, taking care to stir often.

PLEASE NOTE: While cooking, if you see that the soup is shrinking too much, you can add a little hot water or broth, but a little at a time so as not to thin the soup too much.

Serve

When the pasta is cooked but still al dente (I used ditaloni, which have about 10 minutes of cooking time), turn off the heat. Cover the pot and let the pasta and chickpeas rest for a couple of minutes before serving. Serve the pasta and chickpeas garnished with a drizzle of extra virgin olive oil and, if you like, freshly ground black pepper.

Nutrition

• Calories: 414 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 9 g
• Sodium: 1012 mg
• Glucides Totaux: 63 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 10 g
• Protéines: 15 g