Italian Chickpea Soup – Roman Style

Italian Chickpea Soup – Roman Style

  • Three 15-ounce cans chickpeas, drained and rinsed thoroughly
  • 3 quarts water
  • 4 sprigs rosemary
  • 5 cloves garlic (1 cut in half, the other 4 crushed or ground with a mortar and pestle)
  • 2 teaspoons salt
  • ½ cup olive oil
  • 3 anchovy fillets (or 1½ teaspoons anchovy paste)
  • ½ pound elbow macaroni
  • ¼ teaspoon freshly ground black pepper
  • ½ cup Parmesan cheese, grated
  1. Pour 3 quarts water into a large Dutch oven or soup pot
  2. Add the chickpeas, 1 rosemary sprig, 1 garlic clove cut in half and the salt
  3. Bring to a boil, reduce heat to simmer and cover for 30 minutes
  4. Meanwhile, put the remaining garlic cloves and a bit of Kosher salt into a mortar and grind with a pestle until smooth
  5. Take the remaining rosemary sprigs and tie into a bundle with kitchen string
  6. In a small saucepan, pour in the olive oil, season with a few cracks of black pepper, add the garlic and rosemary and heat over medium until garlic turns golden – be careful not to burn
  7. Take the saucepan off heat and discard the rosemary
  8. Add the anchovies and crush with a pestle or fork
  9. After chickpeas have simmered for 30 minutes, remove the rosemary with a slotted spoon
  10. Pour the anchovy mixture into the soup and stir to incorporate
  11. Raise the heat to high and bring soup to a boil
  12. Drop in the pasta and cook until al dente
  13. Add the black pepper and serve with the grated Parmesan cheese

Recipe by eSoupRecipes at https://esouprecipes.com/italian-chickpea-soup-roman-style

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