Chickpea Soup from Puglia

Serves: 6
Total Calories: 332


1/3 cup olive oil
3 cloves garlic, slightly crushed
2 sprigs (2-inches each) fresh rosemary
4 anchovy fillets, chopped
3 1/2 cups cooked chickpeas or 2 16-ounce cans, drained and liquid reserved
4 ounces fresh fettuccini pasta, cut into 3-inch lengths
Freshly ground black pepper


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.

Nutritional Facts:

Serves: 6
Total Calories: 332
Calories from Fat: 125

This Chickpea Soup from Puglia recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
* Soups
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Bread Noodles in Broth
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Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
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Friulian Barley and Bean Soup
Green Bean and Sausage Soup
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Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
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