Pasta with chickpeas (1)
Pasta e ceci (1)
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For 4 people: 400 g of chickpeas-100 g short pasta-1.5 liters of vegetable broth-1 onion-2 cloves of garlic-1 sprig of Rosemary-4 Tablespoons extra virgin olive oil-salt-pepper
Put to soak the chickpeas overnight.
Prepare the vegetable broth.
Add the chickpeas and bring to a boil, leaving then bake for about an hour and a half.
Using a spoon or a skimmer, remove about a third of the chickpeas and then whisk the remaining with an immersion blender.
Add whole chickpeas and pasta.
Cook for another 10-15 minutes (the pasta should be al dente).
While the soup is cooking, finely chopped garlic, onion and Rosemary.
FRY in a pan with a little oil and add them to the soup a few minutes before cooking. Season with salt and pepper, mix and serve.
