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  • Author: Erika Elia


  • 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)


  1. 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.
  2. Add drained chickpeas continuing stirring until they take all the flavors of the sauce with anchovy, rosemary and garlic
  3. add their liquid and 1 cup hot veggie broth and let them simmer for about 10 minutes
  4. remove the rosemary sprig and blend the chickpeas directly in the pot with an immersion blender (or transfer them to processor)
  5. taste and add salt if needed
  6. add tomato paste and stir to mix and to have a nice hot color light orange
  7. 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.
  8. Pour the pasta in the soup
  9. as it boils again (crumble capelli d’angelo by clenching them in the fist)
  10. continue stirring medium-low heat and be careful it doesn’t stick
  11. finally you have to obtain a soft puree, a cream
  12. add salt if you need and turn off the heat when pasta is cooked
  13. pour in soup bowls very hot
  14. add a grinding of black pepper,
  15. tbsp of parmesan cheese (optional)
  16. and 1 tbsp of extra virgin oil (top down) over each bowl
  17. bring immediately to the table
  • Category: Primi
  • Cuisine: Tuscan
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