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Pasta and chickpea soup

  Ingredients for 6 people: In a pan fry 3 or 4 cloves of garlic in a one tablespoon of oil and then add the chickpeas (which sould be left to soak overnight in water). Cover with lots of water and season with salt, pepper and a generous amount of rosemary. Cook the chidkpeas for about 3 hours. In the meantime, in a small pan, fry in a lot of oil another 2 or 3 cloves of garlic, two tablespoons of tomato sauce and 5 or 6 chopped anchovy fillets. Pour the lot into the pan with the chickpeas, check that there is enough water and bring it again to the boil. Just before serving add the pasta and cook until chewy, but not soft. Hat the table, add a drop of oil and sprinkle over some pepper  
300 g. of small pasta
  300 gms. of chickpeas  
6 or 7 cloves of garlic
5 or 6 anchovy fillets
tomato sauce

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