Pasta e ceci

This is a more modern version – although it is still very old – of the soup mentioned by Horace, as described here. In even later versions, tomatoes are added. The soup must be made with dried chickpeas – not with canned ones – because you use the liquid in which they have cooked, which has that lovely and distinctive mealy flavour of the chickpeas.

This soup can be made ahead of time up to the stage