Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Olive oil |
1 teaspoon | Rosemary leaves, chopped |
2 \N | Garlic cloves, chopped |
6 \N | Anchovy filets, chopped |
2 tablespoons | Tomato paste |
¼ cup | Water |
34 ounces | Canned chick peas (ceci)* |
\N \N | Water |
1 pack | Elbow macaroni |
½ teaspoon | Salt |
1 teaspoon | Pepper |
~-------------------------------------------------------------------- * Use 1 large can + 1 small can, or 1½ large cans, undrained ~-------------------------------------------------------------------- Chop garlic, anchovies, and rosemary together into a paste. Heat a large pot over medium heat. Add oil and continue heating until fragrant. Put in chopped paste and brown well (don't burn). Add tomato paste diluted in ¼ c water, lower heat and cook 20 minutes.
Add ceci and an equal amount of water. Add salt and bring to boil over medium heat. Add elbow macaroni and cook additional 8 minutes or until tender. The soup will be quite thick. Add pepper and serve with cheese. ~--------- adapted from Ronzoni Talisman Cook Book Submitted By NICK LA ROCCA On 02-22-95