Chickpea pasta

As with most Italian pasta dishes, there are probably as many versions of pasta e cici as there are Italian cooks. Most versions start with a sofrito base, with rosemary added and have a soupy consistency. Some have tomatoes and some don’t. For this version we’ve left them out , making for a deliciously beige bowl of comfort food.

Adding anchioves makes for a version that Romans would recognise best and adds a deep umami kick. Feel free to leave these out if cooking for vegetarians. 

The pasta shape used is always widely varied but most small to medium shapes will work. Orecchiette is a favourite but here we’ve used these twisted trofie. The one thing that ties all pasta e cici together is that last drizzle of great quality olive oil and pinch of Pure Sea Salt.

If you have a parmesan rind that needs using up then this is a great dish to add it to.

METHOD

1. Add 2 tbsp of Citizens of Soil extra virgin olive oil into a large pan and place on a medium high heat. Add the onion and the celery and fry for 5 minutes stirring often. Then add the garlic, 1⁄2 teaspoon of salt, the rosemary and the anchovies and fry for a further 5 minutes on a lower heat until softened.
2. Add the stock simmer for 10 more minutes, and then add the drained chickpeas. If you have a parmesan rind to use up now is the time to add it. Cook for a further 10 minutes on a low heat, by now the sauce will have reduced slightly. Bring the pan up to a boil, add the pasta and then lower the heat cooking for 7-8 minutes or to a minute less than the packet instructions (al
   dente). Add a dash more boiling water if needed.
3. Remove the cheese rind if using and fish out the rosemary stalks. Depending on whether you added a cheese rind you may want to add more salt at this point, taste and season accordingly.
4. Divide between four bowls and top with freshly ground black pepper, parmesan cheese and a with a drizzle of Citizens of Soil extra virgin olive oil and Halen Môn Pure Sea Salt.

SHOP THE INGREDIENTS