Roman Chickpea and Pasta Soup — Pasta e Ceci Romana
The Roman classic of chickpeas simmered with garlic, rosemary, and anchovy then loosened with stock and tossed with maltagliati pasta cooked in the same broth, finished with chilli oil, parmigiano, and a splash of grassy olive oil.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Chop 200g onion and 60g celery finely. Slice 8 garlic cloves. Finely chop 6 anchovy fillets. Pick 2 rosemary sprigs. Measure 440g drained chickpeas, reserving 120ml liquid. Grate 30g parmigiano and chop 2 tbsp parsley. Have 700ml hot stock ready.
Saute
Heat 6 tbsp olive oil in a heavy pot over medium heat 1 minute. Add onion and celery, cook 5 to 6 minutes until soft and translucent. Add garlic, rosemary, anchovies, and 1 tsp chilli flakes, cook 2 minutes pressing anchovies until melted into oil.
Build 1
Stir in 2 tbsp tomato paste, cook 90 seconds until darkened. Add chickpeas, stir to coat in aromatic oil, cook 2 minutes. Pour in hot stock, reserved chickpea liquid, salt, and pepper. Bring to a bare simmer, cover loosely, simmer 12 minutes.
Build 2
At the 6-minute mark, mash one-third of chickpeas against the pot side with a spoon to thicken the broth. Add 120g maltagliati pasta, cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is al dente and broth is thick and clinging.
Finish
Discard rosemary stems. Taste for salt and adjust. The broth should coat and cling to each spoonful.
Plate
Ladle into warm wide bowls. Scatter parmigiano and parsley over top. Drizzle with 2 tsp grassy olive oil, offer optional chilli flakes on the side, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.