Pasta E Ceci - Pasta With Chickpeas - cooking recipe

Ingredients

1 small onion, peeled and finely chopped
1 celery rib, trimmed and finely chopped
1 garlic clove, peeled and finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
2 (14 ounce) cans chickpeas
2 cups vegetable stock
3 1/2 ounces ditalini (or other 'tiny' pasta)
1/2 tablespoon sea salt (or to taste)
1 tablespoon fresh ground black pepper (or to taste)
1 tablespoon apple cider vinegar (optional)
1/4 cup fresh basil, roughly chopped (optional)
1/4 cup fresh parsley, roughly chopped (optional)

Preparation

Add onion, celery, garlic, and rosemary in pan with olive oil and cook over gentle heat for 15-20 minutes, until the vegetables are very soft. Be careful not to caramelize them!
Drain chickpeas in cold water and add them to pan, then cover with chicken stock. Cook over gentle heat for 30 minutes.
Remove half the chickpeas and reserve in a bowl.
Use an immersion blender to puree the remaining soup (or jush mash the chick peas up really well with a potato masher for a more rustic presentation).
Return reserved chickpeas to pan, and add pasta. Cook gently until the chickpeas are tender and the pasta is cooked.
If the soup is a little too thick, add small amounts of hot water until it's the consistency you like.
Season with salt, pepper, vinegar, and fresh herbs. Serve with a good loaf of bread!
Feel free to exchange the type of stock - this is equally good with beef or chicken instead of vegetable!