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Chickpea and pasta soup (zuppa di ceci)

The low energy way to cook

Chickpea and pasta soup (zuppa di ceci)

Postby contadina » Fri Nov 26, 2010 8:36 am

This is one of my favourite winter soups, so I've adapted it a little for pressure cooking.

Originally made with homemade tagliatelle which is then fried. Today it is usually made with shop-bought small dried pasta shapes. If you don’t have any in the cupboard break up some spaghetti. The use of bicarbonate soda, salt and flour during the soaking stage is not absolutely necessary but helps to create a silky finish to the chickpeas. You don’t have to use parsley if you don’t want but can add a sprig of Rosemary tied in muslin when you first cook the chickpeas (only remember to take it out before adding the tomatoes). As with most Puglian cooking this is a simple dish that can be adapted to what you have in the kitchen or garden.
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Ingredients

140g/5oz dried chickpeas (or a 425g/14oz can), 1tsp bicarbonate of soda, 1 tbsp flour, 1 tbsp salt, 1 litre/1.75 pints vegetable stock or water, a sprig of parsley, a sprig of rosemary (optional), 3 garlic cloves, peeled and bruised, 40ml/3 tbsp extra virgin olive oil, 150g/5.5oz skinned fresh tomatoes (a handful), 100g/4oz small tubular pasta such as ditalini, parmesan or pecorino cheese for grating, chilli oil or chilli flakes (optional)

Put the chickpeas in a bowl and cover with plenty of water. Mix together the bicarb of soda, flour and salt and add enough water to make a thin paste. Stir this mixture into the bowl with the chickpeas and leave to soak for at least 12 hours if not 24, if you have the time.

After soaking drain and rinse chickpeas. Put them in a the pressure cooker and add the vegetable stock or the same quantity of water.

Add the garlic and rosemary (if using) to the pressure cooker and pour in half the oil. Shut lid and cook until the chickpeas are tender(around 15 mins).

When the chickpeas are tender add the chopped or pureed tomatoes and their juices to the soup. Stir well, add salt and pepper to taste and cook for a further 10 minutes or so.

Before you add the pasta, check that there is enough liquid in the pan. You may have to add some boiling water. Now, add the pasta and cook till al dente. Add some freshly chopped flat-leaf parsley, pour some of the remaining oil into the pot of soup, and drizzle some more into each bowl after you’ve ladled in the soup. Put the cheese on the table with a grater and some chilli flakes.
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Re: Chickpea and pasta soup (zuppa di ceci)

Postby Weyland » Fri Nov 26, 2010 12:09 pm

That sounds lovely, I will definately get Hervor to make some :D
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Re: Chickpea and pasta soup (zuppa di ceci)

Postby Julie » Fri Nov 26, 2010 2:14 pm

I don't think I've ever made a soup that didn't have onion in but I suppose the garlic replaces it, does it?
Can I make chilli flakes by breaking up dried chillies? I think Weyland might like a few in his bowl ;)
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Re: Chickpea and pasta soup (zuppa di ceci)

Postby contadina » Fri Nov 26, 2010 3:35 pm

Chilli in any shape would work and you don't miss the flavour of onion at all. Unlike the chickpea curry I make using eight onions :shock: .
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