Pasta with Chickpeas (pasta e ceci)

It’s been a while since I last did a posting on a Jamie Oliver recipe and this one seemed to jump off the page.  This dish is from Jamie’s Italy and is a great book to have.  As in all of Jamie’s cookbooks, this one is full of delicious recipes and with over 120 of them there’s bound to be something for everyone’s palate.  Chickpeas are a good source of cholesterol-lowering fiber, as are most other beans. A very versatile legume, they are in many Middle Eastern and Indian dishes such as hummus, falafels and curries. Chickpeas (also know as Garbanzo bean) high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes.

Serves 4
recipe from Jamie’s Italy
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1 small onion, peeled and finely chopped
1 stick of celery, trimmed and finely chopped
1 clove of garlic, peeled and finely chopped
extra virgin olive oil
a sprig of fresh rosemary, leaves picked and finely chopped
2 x 400g tins of chickpeas
500ml (18 oz.) chicken stock
100g ditalini (shaped like short little tubes) or other small Italian soup pasta
sea salt and freshly ground black pepper
small handful of fresh basil or parsley, leaves picked and torn

Put the onion, celery and garlic into a saucepan with a little extra virgin olive oil and the rosemary.  Cook as gently as possible, with the lid on, for about 15-20 minutes until all the vegetables are soft, without any color.  Drain chickpeas well and rise them in cold water, then add to the pan and cover with the stock.  Cook gently for 30 minutes then, using a slotted spoon, remove half the chickpeas and put them to one side in a bowl.

Puree the soup in the pan using a hand held stick blender.  If you don’t have one, you can whiz it up in a food processor instead, then pour it back into the pan.  Add the reserved whole chickpeas and the pasta, season soup with salt and pepper, and gently simmer until chickpeas are tender and pasta is cooked.  Serve drizzled with good-quality extra virgin olive oil, sprinkle with freshly torn basil.

The Culinary Chase’s Note:  With just a few ingredients that won’t break the bank, this soup is hearty and filling.  Jamie noted that if the soup is a little thick, pour in some boiling water to thin it down and add more salt and pepper if needed.   Enjoy!