Recipe - Pasta Ceci [Ceci Soup Roman Style]

One half cup Olive oil
1 teaspoon Rosemary leaves chopped
2 Garlic cloves chopped
6 Anchovy filets chopped
2 tablespoon Tomato paste
One fourth cup Water
34 ounce Canned chick peas (ceci)*
Water
1 pack Elbow macaroni
One half teaspoon Salt
1 teaspoon Pepper

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* Use 1 large can + 1 small can, or 1 One half large cans, undrained
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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 1/4
cup 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.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip