Pasta e Ceci / Pasta and Chickpeas

Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

This one fell off the back of an Alastair Little. It also derives from the version served at Mimi alla Ferrovia in Naples. There is a further correspondence with the Cypriot houmous soup prepared long long ago by the Koritsas family at their delightful café opposite Camden Town underground station.


  • 500g chickpeas
  • 500g pasta (rombi or pappardelle)
  • olive o


Soak the chickpeas overnight. Cook them for 3 or more hours with the ham bone at a low temperature, just simmering. Sweat the celery and garlic. When they’re soft add nearly all the cooked chickpeas. Put the lot through the processor. Use chickpea water and oil to get a soupy consistency. Cook the pasta, add to the soup. Decorate with the remaining chickpeas – or don’t bother.