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Erika Elia
Course Primi
Cuisine Tuscan


  • 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


  • 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