Pasta e ceci

Pasta and chickpea soup

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

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 of adding the pasta; it can then be refrigerated or frozen.