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Chickpea Soup with Mixed Pasta Shapes

Chickpea Soup with Mixed Pasta Shapes

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Serves 4

250 grams of Mixed Bontasana Pasta 
320 grams dried chickpeas
2 carrots
1 medium onion
1 celery stalk
80 grams extra virgin olive oil
1 garlic clove
zest of 1 lemon
2 sprigs rosemary
2 sprigs thyme
2 sprigs parsley
1 bay leaf
pinch of bicarbonate of soda

 

Start by making the chickpea soup. Soak the chickpeas in water with a pinch of bicarbonate of soda. The following day, drain and place them in a pot, cover with fresh water and bring slowly to the boil, skim any impurities from the surface and add the chopped vegetables with the bay leaf.

Cook for approximately 2 hours.

Meanwhile make the aromatic oil by placing the extra virgin olive oil with the clove of garlic, rosemary and thyme in a pan, cook over a low heat for 10 minutes.

Blend half of the chickpeas, emulsify with the aromatic oil then add the remaining whole chickpeas. 

Cook the pasta, stir in extra virgin olive oil and chopped parsley and mix with the chickpeas.  

Recipe by Matteo Maenza
Executive Chef at Lefay Resort & SPA

MULTIPACK GOURMET

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