Pasta con Cece (Pasta Soup with Chickpeas) is a traditional Sammarinese (from San Marino) recipe for a classic soup of chickepeas and farfalle pasta in an onion and garlic stock. The full recipe is presented here and I hope you enjoy this classic Sammairnese version of: Pasta Soup with Chickpeas (Pasta con Cece).
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Ingredients:
450g cooked chickpeas (tinned is fine)
60ml chickpea cooking liquid (or liquid from the tin)
1 tbsp olive oil
1/4 tsp dried oregano, crumbled
1 small onion, chopped
1 garlic clove, minced
180g farfalle (bow tie) pasta
salt and freshly-ground black pepper, to taste
grated cheese (Parmesan, Pecorino Romano, etc)
Method:
Bring a large pan of water to a brisk boil then add the farfalle pasta. Stir to combine then return to a boil, stir well and cook for about 12 minutes, or until the pasta is tender.
Heat the olive oil in a medium pan, add the onion and garlic and fry for 3 minutes then stir in the chickpeas, reserved chickpea liquid and oregano. Season to taste then bring to a simmer, cover the pan and cook for 10 minutes.
Drain the pasta and transfer to a large serving bowl. Pour over the chickpea mixture and toss to combine. Top with grated cheese and serve.
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