|Pasta con ceci, pasta with chickpeas|
Drain and rinse the chickpeas once they have been soaked over night. Put them in a large saucepan with chopped onion , celery, carrots and a small potato. Cover with stock or water and a couple of stock cubes. Bring to the boil and simmer gently for about an hour or until the chickpeas are nice and soft. Add more water if necessary, check the seasoning and put in 150g of Ditalini, little thimbles, or other short pasta. Simmer for as long as it takes to cook the pasta Serve with olive oil and black pepper. This dish also freezes well and can be eaten tepid when the weather is warm.
|Chick peas soaked over night, carrots, onions, short pasta like Ditalini|