If you think this pasta is made with cream and cheese, think again! This is a fully vegan dish that Marta taught me today.
I was so excited to make because I have never pureed chickpeas (garbanzo beans) in a soup. When you puree them, its like having a creamy sauce for the pasta but without any cream.
You can definitely make this with canned chickpeas like I did. But if you want to make it the Tuscan way, soak chickpeas overnight, then cook 1-2 hours the next day. The soup gets some rosemary, garlic, tomato paste and pasta. A drizzle of olive oil finishes it.
Thank you @martascooking for teaching me this super healthy recipe.
Pasta e Ceci Alla Toscana (serves 3)
– 1 can (15 oz) chickpeas, reserve cooking liquid
– 2 small bunches rosemary
– 2 cloves garlic, sliced in 4 slices each
– 2-3 Tbsp. extra virgin olive oil
– 1 Tbsp. tomato paste
– ¼ lb. small pasta (feel free to mix up)
Equipment: 3 small pots, immersion blender
1. In one pot heat the chickpeas with half of the cooking liquid. Simmer for 10 minutes to soften.
2. In pot two, bring water to a boil to cook the pasta
3. In pot three add the olive oil, garlic and whole rosemary branch. On a low heat for 5-7 minutes cook until garlic is golden brown. Then, remove garlic and turn off heat.
4. Puree ¾ of the chickpeas a little, but don’t over blend to keep some texture. Keep some chickpeas whole for added texture.
5. Cook pasta in boiling water when ready until pasta is ¾ the way done. It will cook more in the soup.
6. Heat the garlic infused olive oil you made in pot three. Add the chickpea puree, whole chickpeas and tomato paste with 2 Tbsp. water. Add more of the chickpea cooking liquid. It should look like a thick creamy soup.
7. Finally, add the partially cooked pasta into the pot and cook for 2-3 minutes or until pasta is cooked through. Taste and add salt if needed.
8. To serve, serve soup with a drizzle of olive oil.
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