Pasta e ceci
40 min412 kcal each
The Roman chickpea and pasta soup: garlic, rosemary and a melted anchovy, half the chickpeas blended to make it silky.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Chickpeas, canned, drained and rinsed480 g
- Small pasta shapes, dry160 g
- Garlic2 clove
- Anchovy fillets in oil2 piece
- Tomato paste1 tbsp
- Olive oil3 tbsp
- Fresh rosemary1 sprig
- Chili flakes¼ tsp
- Water1.20 l
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 10 min · cook 30 min- Warm the oil with the crushed garlic, rosemary, chilli and anchovies, stirring until the anchovies melt, about 2 minutes.
- Stir in the tomato paste, then the chickpeas and water, and simmer for 15 minutes.
- Take out the garlic and rosemary and blend half the soup until smooth.
- Add the pasta and cook, stirring, for 10–12 minutes, until al dente.
- Rest for 5 minutes and serve with pepper and a thread of oil. It keeps for 3 days.
Nutrition
per servingCal
412
Protein
15g
Carbs
59g
Fat
14g
Of 6.4g of sugar per serving, 0g is added sugar.
Of 14g of fat per serving, 1.8g is saturated.
