Wednesday, 14 May 2014

Using up winter stores

Pasta con ceci, pasta with chickpeas
One summer when the children were small we returned home to find unwelcome guests in our kitchen cupboards. Little bugs had found their way into the packets of dried chickpeas and lentils. After that experience I make sure all dried pulses are used up before the really warm weather arrives. Checking my cupboards yesterday I found an open packet of chickpeas . They needed to be soaked over night. Then you can make a lovely substantial soup with whatever you have to hand.
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

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