There are a million recipes for this classic dish. This one came about when I asked Gemini to provide a recipe that met some pretty specific dietary needs. It’s simple and really quick to make. I used homemade stock that was made with chicken backs and feet. The result was really rich and delicious. For commercial stocks I’ve always like Better than Bouillon.
If you use rice pasta this recipe is gluten free, but be aware that the rice pasta soaks up the liquid when you store the soup overnight. The next day this wasn’t really soup anymore! It tasted good though.
Pasta à Ceci à la Gemini
Equipment
- 1 Pan
- 1 Sieve
- 1 Measuring cup
- Measuring spoons, etc
Ingredients
- 1 can Chickpeas Drained and rinsed
- 8 oz Little pasta Ditalini, mini shells, elbows, etc
- 3 cups Vegetable or chicken stock
- 1 teaspoon Thyme (dried)
- .5 teaspoon Rosemary (dried)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Distilled white vinegar
Instructions
- Heat the olive oil over medium-low in a medium sized pan. Add the thyme and rosemary, stirring for 30 seconds until fragrant.
- Add the chickpeas and a pinch of salt. Cook for 2–3 minutes, stirring to coat them in the herb oil.
- Scoop out about 1/2 cup of the chickpeas and place them in a small bowl with a splash of the stock. Mash them thoroughly with a fork (or use a small blender) until they form a thick paste. Stir this paste back into the skillet.
- Add the remaining stock and the dry pasta to the pan. Bring to a gentle boil, then reduce to a simmer.
- Once the pasta is al dente and the liquid has reduced to your preferred thickness, stir in the white distilled vinegar. This provides the "lift" that lemon or tomato usually provides without the same reflux risk.
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