Pasta e Ceci
Sometimes when it rains and rains, you just feel as if you need soup, or pasta, or sometimes soup and pasta. And this indeed is more than the sum of its parts – it is the very definition of comfort food.
You can make it the slow way by soaking the chickpeas and taking your time, or you can fast-track and use a good quality jar or tin – everything works.
INGREDIENTS
2 x 300g jars of large chickpeas
1 leek
1 stick of celery
1 small potato
6 tbsp of extra virgin olive oil, we particularly like this with a decisive central Italian oil such as Almanacco from Marco Viola in Umbria
A sprig of fresh rosemary
A small pinch of dried red chilli flakes
1.2 litres of water
Maldon flaked salt and black pepper to taste
A parmesan rind (optional)
120g small dried pasta such as tubetti or ditalini
METHOD
Drain and rinse the chickpeas. Finely dice the leek and celery. Peel and dice the potato. In a large heavy-based pan, warm the olive oil, add the leek and celery and cook gently until soft and fragrant.
Add the potato and stir until each chunk glistens, then add the rosemary and chilli, stir and cook for a minute before adding the chickpeas. Add 1.2 litres of water, a pinch of salt and the parmesan rind. Bring to the boil, then reduce to a gentle simmer for 20 minutes.
Remove half the soup from the pan and pass it through a food mill or use an immersion blender to make it smooth, then return it to the pan.
Remove the parmesan rind. Taste and add more salt if necessary. Bring the soup to a steady but moderate boil, add the pasta and then – stirring pretty attentively – cook until the pasta is tender, adding a little more water if necessary. Taste to check seasoning, adding black pepper if you wish. Serve with a little more olive oil poured over the top.