Chickpea and Pasta Soup
calories: high
category: soup
cost: medium
difficulty: medium
preparation time: 160
Preparation Soak the chickpeas together with the bicarbonate for 12 hours. Then drain them and wash them well. Then put them into an earthenware pot with plenty of water and boil them for 20 minutes together with the garlic and the bay leaf. Wash the parsley well and dry it.
Wash the tomatoes and remove their seeds. Then add them to the chickpeas. Let them cook at a low heat and add boiling water if required until the chickpeas are very tender.
Dice the onion, celery and parsley and sauté them in a pot where you have put some extra-virgin olive oil. Drain the chickpeas and put them back into the earthenware pot together with 2 litres of boiling water and the browned onions, celery and parsley. Salt and pepper the mixture.
Cut half the lasagne into small squares and fry them in oil. Boil the remaining lasagna in plenty of salted water. Mix the two types of pasta and add them to the soup at a high heat for a few minutes until the soup acquires taste. Serve it at table with the rest of the olive oil. The Chef's tips Cabernet is a dry intense ruby red wine and leaves the sensation of cut grass, to be served at room temperature Curiosity Chickpeas go back to the times of ancient Rome but there are some opinions claiming that they were already used in Ancient Egypt. They are amongst the legumes most eaten in cuisine. The origin of the name Ciceri and Tria means in the local dialect Chickpeas and Lasagna.
Wash the tomatoes and remove their seeds. Then add them to the chickpeas. Let them cook at a low heat and add boiling water if required until the chickpeas are very tender.
Dice the onion, celery and parsley and sauté them in a pot where you have put some extra-virgin olive oil. Drain the chickpeas and put them back into the earthenware pot together with 2 litres of boiling water and the browned onions, celery and parsley. Salt and pepper the mixture.
Cut half the lasagne into small squares and fry them in oil. Boil the remaining lasagna in plenty of salted water. Mix the two types of pasta and add them to the soup at a high heat for a few minutes until the soup acquires taste. Serve it at table with the rest of the olive oil.
