heres one more recipe.... Easy Pasta e Ceci (Chickpea and Pasta Soup) • 1/4 cup Extra Virgin Olive Oil, plus more for drizzling • 1/2 cup onion, finely chopped • 1/2 cup celery, finely chopped • 2 strips of bacon or pancetta cut into small pieces • 1 carrot finely chopped • 1 clove of garlic, peeled and finely chopped • 1 teaspoon rosemary, finely chopped • 1 small dried red hot pepper (optional) • 2 (14-ounce) cans Chickpeas, drained and rinsed • 3 1/2 cups chicken stock • 1 cup warm water • Salt and pepper • 8 ounces or 1/2 package Spaghetti, broken into short lengths, or any small pasta Directions: In a large pot, heat the olive oil over medium heat. Add the bacon, onion, celery, carrot, garlic, rosemary, and hot pepper (if using) and cook very gently over low heat with the lid on for about 15 minutes until onion is soft and translucent and bacon is cooked. Add the chickpeas to the pot and cover with the stock. Simmer for 30 minutes. With a slotted spoon, remove half of the chickpeas from the pot and place into the bowl of a food processor and purée. This will give the soup a creamy texture. Return the purée back to the pot along with 1 cup of warm water. Season to taste with salt and pepper. Bring to a boil. Add the broken pasta to the pot. Cook at a boil until the pasta is tender, yet al dente. At this point, if the soup is a little thick, add some boiling water to loosen it. Serve immediately drizzled with extra virgin olive oil.
Posted on: Thu, 14 Aug 2014 21:59:50 +0000
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