Pasta and chickpea soup
If you like a meaty taste to your Pasta and chickpea soup, replace the anchovy fillets with a couple of tablespoons of cubed pancetta.
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Cooking tools:
- Pepper mill
- Saucepan
- Stove
- Colander
- Can opener
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Ladle
Ingredients
- 200g canned chickpeas
- 1 small sprig fresh rosemary
- 3 tbsp extra-virgin olive oil
- 2 large cloves garlic, peeled, chopped
- ¼ dried red chilli pepper, chopped
- 2 canned anchovy fillets, drained, rinsed and chopped
- ½ tbsp tomato purée
- 700ml chicken or vegetable stock
- 150ml cold water
- 100g small, short pasta
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