chickpea and pasta soup

By Jackie618

adapted from Nigella Lawson

Ingredients

• 2 c. dried chickpeas
• 2 tsp. baking soda
• 2 tbsp. flour
• 2 tbsp. salt
• 3 qt. vegetable stock, chicken stock, or water
• 1 c. white wine
• 3 rosemary sprigs
• 8 garlic cloves, peeled and bruised
• 1/2 c. extra virgin olive oil
• 1 lb. skinned fresh tomatoes (can also use 16 oz. can crushed or pureed tomatoes)
• 8 oz. small tubular pasta like ditalini or tubetti
• parmesan cheese for grating
• chili oil and flat-leaf parsley, optional

Details

Servings 12

Preparation

Step 1

1. put the chickpeas in a bowl and cover with plenty of water. in a separate bowl, mix together the bicarb of baking soda, flour and salt and add enough water to make a thin paste. stir this mixture into the bowl with the chickpeas and leave to soak for at least 12 hours, preferably 24.
2. when the chickpeas have doubled their size they are ready to be cooked. drain and rinse. put them in a large stockpot and add the stock/water. tie the rosemary sprigs in a cheesecloth (or a nylon stocking) and add to the stockpot.
3. add the garlic to the stockpot and pour in half the oil. cover the pan tightly and bring to a boil. lower the heat and cook over the lowest simmer until the chickpeas are tender, which can take 2-4 hours. don't uncover the pot for the first hour and a half, or the chickpeas will harden. for the same reason, do not add any salt until the chickpeas are nearly ready.
4. when the chickpeas are tender, remove the garlic and the rosemary bundle. puree the tomatoes through a food mill or food processor and add to the soup with their juice. stir well, add salt and pepper to taste and cook for a further 10 minutes or so. this is the point at which you should stop when you'e cooking the soup in advance.
5. before you add the pasta, check that there is enough liquid in the pan. you may have to add some boiling water. now, add the pasta and cook until al dente. add some freshly-chopped flat-leaf parsley if desired. pour remaining oil into the soup, and drizzle some more into each bowl after you've ladled in the soup. top with parmesan cheese if desired.