Pasta and Chick-pea Soup Recipe

Ingredients

• 200g/7 oz generous 1 cup dried chick-pea

• 3 garlic cloves, peeled

• 1 bay leaf

• 90ml/6 tbsp olive oil

• pinch of ground black pepper

• 50g/2 oz diced salt pork, pancetta or bacon

• 1 fresh rosemary sprig

• 600ml/1 pint water

• 150g/5 oz generous 1 cup ditalini or other short hollow pasta

• pinch of salt

• freshly grated Parmesan cheese, to serve (optional)

Serves 4-6

Method:

1. Soak the chick-peas in water overnight. Rinse well and drain. Place in a large saucepan with water to cover. Boil for 15 minutes. Rinse and drain.

2. Return the chick-peas to the pan. Add water to cover, one garlic clove, the bay leaf, half of the oil and the pinch of pepper.

3. Simmer about 2 hours until tender, adding more water as necessary. Remove the bay leaf. Pass about half the chick-peas through a food mill or puree in a food processor with the rest of the chick-peas and the remaining cooking water.

4. Sauté the diced pork, pancetta or bacon gently in the remaining oil with the rosemary and two garlic cloves until just golden. Discard the rosemary and garlic.

5. Stir in the meat with its oils into the chick-pea mixture.

6. Add the water to the chick-peas, and bring to the boil. Adjust the seasoning if necessary. Stir in the pasta, and cook until just al dente. Serve with Parmesan cheese, if you wish.