Serves: 6
Total Calories: 332
1 Pour the oil into a large pot. Add the garlic and rosemary and cook over medium heat, pressing the garlic cloves with the back of a large spoon, until the garlic is golden, about 2 minutes. Remove and discard the garlic and rosemary. Add the anchovy fillets and cook, stirring, until the anchovy dissolves, about 3 minutes.
2 Add the chickpeas to the pot and stir well. Coarsely mash half of the chickpeas with the back of a spoon or a potato masher. Add just enough water or chickpea cooking liquid to cover the chickpeas. Bring the liquid to a simmer.
3 Stir in the pasta. Season to taste with a generous grind of black pepper. Cook until the pasta is tender yet firm to the bite. Remove from the heat and let stand 5 minutes. Serve hot, with a drizzle of extra-virgin olive oil.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chickpea Soup from Puglia recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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