Poltiglia Di Ceci

Pasta dishes are always a good idea!

This recipe comes from Italy and translates as “chickpea mud” – but still tastes extremely tasty.

Inspired by our beloved colleague J.O. from England # Peel the shallots and garlic clove, and cut into teeny tiny cubes with the washed celery. Sauté with the sprig of rosemary in a second of olive oil at the lowest temperature for about 15 to 20 minutes until translucent, keeping the pot lid on. But check a couple of times, nothing should burn here, any browning means bitter substances. If necessary, put the saucepan only halfway on the stove.

As soon as the whole is soft: add the drained and washed chickpeas, fill up with clear soup and simmer quietly for half an hour on a low flame.

Now take out fifty percent of the chickpeas and park them next to it.

Grind the contents of the pot with a blender until the desired mushiness. Repeatedly empty the parked chickpeas along with the pasta back into the saucepan. Boldly add salt and pepper and now wait until the pasta is al dente.

If the pasta has absorbed too much liquid completely, simply add hot water. Season again with salt and freshly ground pepper and finally heap basil and drizzle olive oil on each plate.

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