Minestra di “cicerchiole” con i ceci

Soup of chickpeas and homemade pasta

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • 1 pound (500 g) chickpeas, soaked and ready to cook
  • 1 sprig rosemary

Method

Bring 2 quarts (2 liters) lightly salted water to a boil in a pot. Add the chickpeas and rosemary and cook over medium heat until the chickpeas are tender; the timing will depend on the age of the chickpea