Chickpea and tagliatelle soup

Matera crestMinestra di ceci from Matera. A few weeks ago some friends and I visited the beautiful town of Matera in Basilicata. After a very pleasant morning sightseeing we visited a restaurant that had been recommended in the ‘Slow Food’ guide – ‘Le Botteghe’ in Piazza San Pietro Barisano. Wonderful simple food. This is my attempt to recreate one of their specialities.

botteghe entrance

Chickpea soup ingredients

Chickpea soup ingredients

  • 250g dried chickpeas, soaked overnight
  • 150g fresh tagliatelle, cut into 5cm lengths
  • 30g smoked pancetta, cubed
  • 2 cloves garlic
  • 1 sprig rosemary
  • olive oil
  • salt and pepper
  1. Fry the pancetta and garlic cloves in a little olive oil for a few minutes.
  2. Add the chickpeas together with a litre of water and bring to the boil.
  3. Add the rosemary, cover and cook over a moderate heat for around 2 hours.
  4. Remove the rosemary and season with salt and pepper.
  5. Add the taglietelle and cook for a further few minutes.
  6. This dish is sometimes served topped with fried breadcrumbs.

Variation: When the chickpeas are cooked remove half the chickpeas, liquidize them and return them to the soup.

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