Ingredients
Scale
- 3 cups boiled and drained chickpeas (liquid reserved)
- 1/2 cup extra virgin oil
- 2 garlic cloves
- 5 anchovy fillets
- to taste salt
- to taste black pepper
- 1 rosemary sprig
- 2 cups veggie broth
- 1 tbsp tomato paste
- 4 tbsp parmesan cheese (optional)
Instructions
- Over medium heat, pour 4 tbsp extra virgin oil in a pot with the garlic cloves cut in half; add the rosemary sprig and the anchovy fillets. Wait until anchovy melt, stirring well with a wooden spoon.
- Add drained chickpeas continuing stirring until they take all the flavors of the sauce with anchovy, rosemary and garlic
- add their liquid and 1 cup hot veggie broth and let them simmer for about 10 minutes
- remove the rosemary sprig and blend the chickpeas directly in the pot with an immersion blender (or transfer them to processor)
- taste and add salt if needed
- add tomato paste and stir to mix and to have a nice hot color light orange
- bring to boil and add other broth if the cream is too thick; you need to have the texture of yogurt if you add “capelli d’angelo” pasta (3 minutes cooking) and that one of a soup if you use a pasta which requires a longer cooking.
- Pour the pasta in the soup
- as it boils again (crumble capelli d’angelo by clenching them in the fist)
- continue stirring medium-low heat and be careful it doesn’t stick
- finally you have to obtain a soft puree, a cream
- add salt if you need and turn off the heat when pasta is cooked
- pour in soup bowls very hot
- add a grinding of black pepper,
- tbsp of parmesan cheese (optional)
- and 1 tbsp of extra virgin oil (top down) over each bowl
- bring immediately to the table
- Category: Primi
- Cuisine: Tuscan