Pasta and Chickpeas Soup

This is an Italian recipe for pasta and chickpeas soup that I learn form my mother. It is easy to prepare but at the end you will have a delicious recipe. I prepared it with dried chickpeas soak in water the day before but you can use also the pre-cooked chickpeas in can, the garlic and the chilli pepper. The type of pasta that I like more for this Italian recipe is spaghetti cut in small pieces but you can always use other types of pasta, the important thing is that it should be small soup pasta like ditalini or maccheroncini.

INGREDIENTS (for 4 people):

300 g of Chickpeas

1 Clove of Garlic

4 Tablespoons of extra virgin olive oil

50 g of Tomatoes puree

200 g of short Pasta like spaghetti cut in small pieces

400 ml of water

Raw salt

Chilli pepper

PREPARATION TIME: 15 minutes plus the time you leave the chickpeas soak in the water (12 18 hours)

COOKING TIME: 1 hour

WINE: Ribolla Gialla (White Wine)

PREPARATION

Soak the chickpeas in water the day before. Preheat the extra virgin olive oil in a large casserole. Add a clove of garlic and let it sauté’. Wash the chickpeas and add them in the casserole. 

Let them sauté for few minutes; add the tomatoes puree, the salt and the chilli pepper. 

Add the water and let the chickpeas cook for about 40-50 minutes. 

During the cooking pay attention if the water reduce too much in case add a little bit more. When the chickpeas are cooked add the pasta and let it cook for about 8- 10 minutes. 

Serve hot. I like pasta with chickpeas in soup.

BUON APPETITO!