Chick pea soup

with ribbon noodles

For 4 servings

200 g dried chickpeas

salt

2 cloves of garlic

olive oil

1 tbsp freshly chopped rosemary

250 g peeled tomatoes (canned)

200 g thin ribbon noodles

pepper

Preparation time: approx. 20 minutes
plus soaking time: approx. 12 hours
plus cooking time: approx. 2 hours

Per serving approx. 275 kcal / 1151 kJ 12 g E, 7 g F, 40 g KH

1  Soak the chickpeas in plenty of water overnight. Drain the next day, wash well and cook in about 1.5 liters of water for about 2 hours until soft. Puree the chickpeas and season with salt.

2  Peel and finely chop the garlic cloves. Heat the oil in a saucepan and stew the garlic with the rosemary for 2 minutes. Add the tomatoes and simmer for 5 minutes. Season to taste with salt and pepper.

3  Cook the pasta in boiling salted water for half the cooking time indicated and then drain. Add the chickpea puree and the drained pasta to the tomatoes and simmer for 2-3 minutes. Divide the soup on plates, drizzle with olive oil and serve.

TIP

Zuppa di Ceci is a wonderful combination of soup and pasta. Season the soup with fresh rosemary.