Pasta e ceci (chickpea and pasta soup)
- 1 lb chickpeas
- 1 stalk celery
- 1 clove of garlic
- extra virgin olive oil
- salt and pepper
Soak chickpeas overnight in warm salted water, some people also add a handful of flour. In the morning, drain the chickpeas and boil over a low heat, if possible in a covered crock pot, with a celery stick, a clove of garlic, salt and a little warm water.
Chickpeas need at least 3 hours of cooking. Meanwhile, mix the flour with water to make a soft but not flabby dough; cut into pieces and shape into a roll about 0.4 inch thick; cut the roll into small pieces and hollow them out by pressing onto a fork or a grater. In this way you will make “cavatelli”.
Once the chickpeas are cooked (be careful that there is enough water in the pot) add the uncooked “cavatelli” and bring to the boil. Serve in a tureen or in the same crock pot, seasoning with six generous tablespoons of olive oil and a healthy dash of pepper. This soup must be rather runny.