Pasta E Ceci Jamie Oliver
Adapted from _jamie's italy_ by jamie oliver.
Steps
Heat a large skillet or soup pot over medium-low heat , and add 2 tbsp olive oil.
Saute the onion , celery , celery leaves , and garlic , covered , until soft and translucent , about 15 minutes.
Add the rosemary , chickpeas and stock and bring to a gentle boil.
Simmer for 20 minutes until the chickpeas are soft.
Remove half the chickpeas with a slotted spoon , and pure the remaining soup in a blender , through a food mill , or with an immersion blender.
Return the pure and reserved chickpeas to the pot , and add the pasta.
Cook until the pasta is tender , adding boiling water if necessary to loosen.
Season to taste with salt and pepper and the lemon juice.
Serve with parsley or basil leaves and a drizzle of olive oil.
Ingredients
olive oil, onion, celery, garlic clove, fresh rosemary, chickpeas, chicken stock, ditalini, lemon, juice of, fresh basil, extra virgin olive oil