Pasta E Ceci (Jamie Oliver)
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 1 small onion, peeled and finely chopped
- 1 stick celery, trimmed and finely chopped (include celery leaves if possible)
- 1 garlic clove, peeled and finely chopped
- 2 sprig fresh rosemary, leaves picked and finely chopped
- 2 (793.78 g) can chickpeas, drained and rinsed
- 709.77 ml chicken stock or 709.77 ml vegetable stock
- 99.22 g ditalini (or other small soup pasta)
- 1 lemon, juice of
- 118.29 ml fresh basil or 118.29 ml fresh parsley, leaves picked and roughly chopped
- extra virgin olive oil
directions
- Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
- Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
- Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!