From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- .../Pasta E Ceci (Pasta and Chickpea Soup).html | 370 ++++++++++++--------- 1 file changed, 215 insertions(+), 155 deletions(-) (limited to 'Recipes/Pasta E Ceci (Pasta and Chickpea Soup).html') diff --git a/Recipes/Pasta E Ceci (Pasta and Chickpea Soup).html b/Recipes/Pasta E Ceci (Pasta and Chickpea Soup).html index 7614daf..d6d932f 100644 --- a/Recipes/Pasta E Ceci (Pasta and Chickpea Soup).html +++ b/Recipes/Pasta E Ceci (Pasta and Chickpea Soup).html @@ -1,182 +1,242 @@ - + - - - - - - -
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Pasta E Ceci (Pasta and Chickpea Soup)

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+ Pasta E Ceci (Pasta and Chickpea Soup) +

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- - - Prep Time: 1 hr 30 min - Cook Time: 1 hour 30 minutes - Servings: Serves: 4 - - - Source: - - + + + Prep Time: 1 hr 30 min + + Cook Time: 1 hour 30 minutes + + Servings: Serves: 4 + + + + Source: + +

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Ingredients

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2 (15-ounce) cans chickpeas

6 tablespoons extra-virgin olive oil, plus more to serve

1 onion, finely diced

1 stalk celery, finely diced

1 small potato, peeled and diced (optional)

1 sprig fresh rosemary

1 tablespoon tomato paste

Small pinch red pepper flakes (optional)

5½ cups water

Kosher salt and freshly ground black pepper

Parmesan rind (optional)

7 ounces fresh lagane pasta or dried broken tagliatelle

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Ingredients

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+ 2 (15-ounce) cans chickpeas +

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+ 6 tablespoons extra-virgin olive oil, plus more + to serve +

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+ 1 onion, finely diced +

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+ 1 stalk celery, finely diced +

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+ 1 small potato, peeled and diced (optional) +

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+ 1 sprig fresh rosemary +

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+ 1 tablespoon tomato paste +

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+ Small pinch red pepper flakes (optional) +

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+ 5½ cups water +

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+ Kosher salt and freshly ground black pepper +

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+ Parmesan rind (optional) +

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+ 7 ounces fresh lagane pasta or dried broken + tagliatelle +

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Directions

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Drain and rinse chickpeas. In a large heavy-bottomed pan over medium-low heat, warm olive oil, add onions and celery, and cook gently until soft and fragrant, about 5 minutes.

Add potato, if using, rosemary, tomato paste and red pepper flakes, stir, and cook for a minute before adding chickpeas. Add water, salt and Parmesan rind, if using. Increase heat to medium-high, bring to a boil, then reduce to a simmer and cook 25 minutes.

Remove half the soup from the pan and either blend it or pass it through a food mill. Return blended soup to pan.

Remove Parmesan rind and discard. Taste and adjust salt as needed. Set pan over medium-high heat and bring soup to a steady but moderate boil. Add pasta and cook, stirring, until pasta is tender, adding a little more water if necessary. Taste to check the seasoning and season with black pepper. Serve with a little more olive oil poured over the top.

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Directions

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+ Drain and rinse chickpeas. In a large heavy-bottomed pan over + medium-low heat, warm olive oil, add onions and celery, and cook + gently until soft and fragrant, about 5 minutes. +

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+ Add potato, if using, rosemary, tomato paste and red pepper + flakes, stir, and cook for a minute before adding chickpeas. Add + water, salt and Parmesan rind, if using. Increase heat to + medium-high, bring to a boil, then reduce to a simmer and cook 25 + minutes. +

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+ Remove half the soup from the pan and either blend it or pass it + through a food mill. Return blended soup to pan. +

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+ Remove Parmesan rind and discard. Taste and adjust salt as needed. + Set pan over medium-high heat and bring soup to a steady but + moderate boil. Add pasta and cook, stirring, until pasta is + tender, adding a little more water if necessary. Taste to check + the seasoning and season with black pepper. Serve with a little + more olive oil poured over the top. +

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