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4
PeopleEasy
45 min
Published 1993
My mother’s chick pea soup is perfect for a cold winter evening and if you have canned chick peas it needn’t be planned far in advance as it takes less than 45 minutes from start to finish. The addition of homemade maltagliati makes it even more delectable.
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I didn't do this recipe from scratch. I already had some chickpeas in a spicy tomato sauce, so I followed the method to make a soup. I added some beef stock, puréed half the mixture, then cooked some fusilli in the resulting mixture, and finished with some grated parmesan. An excellent result!