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peopleEasy
Published 1996
This presses the nostalgia button for most Italians, but is relatively unknown abroad. It’s spicy, oily, mealy and cheesy (sounds disgusting), and is Signor Belcapo’s favourite.
To cook the chickpeas, soak them in cold water overnight. They will double in size. Rinse extremely well and cover with water in a large pan. Bring to the boil over a high heat, turn down and skim off the very copious scum. Add the chickpea cooking ingredients and simmer for 1 ½ hours, skimming occasionally. Taste for doneness, then allow to cool.
To bring the pasta e ceci together, put