Pasta with Chick Pea Soup
A classic soup from Tuscany
INGREDIENTS
240 g/1 cup of dried chick peas, soaked overnight and drained
1.25 l/5 cups water
1 tbsp chopped fresh rosemary
6 garlic cloves, 4 of the chopped
7 tbsp extra virgin olive oil
240 g/8 oz. egg tagliatelle
Put the chick peas in a saucepan with the water, rosemary, whole garlic cloves and 3 tbsp oil. Bring to a boil, then cook for at least 1 1/2 hours over very low heat. When the chick peas are tender, remove half of them with a slotted spoon and puree in a food processor or food mill. Return to the pan, add seasoning to taste and leave to cook over very low heat.
Meanwhile, cook the tagliatelle in plenty of boiling salted water, draining it when it is little more than half cooked. Add to the chick peas. Season to taste.
Heat the remaining oil in a little saucepan over a lively heat, add the chopped garlic and fry for a few minutes until crisp.
Transfer the chick pea and pasta soup to a warmed soup tureen, pour the garlic oil over the top and serve.
Serves 4