A weekday soup my mother used to make for me as a kid. She never told us it had anchovies, and that's probably why we liked it so much.
Ingredients
- - 4 anchovies
- - 1 garlic clove, peeled
- - Olive oil
- - 1 tbsp tomato puree (or 1 tsp tomato paste)
- - 1 can chickpeas
- - 1 box chicken stock
- - 1 cup ditalini, tubetti, or similar small pasta
- - Salt to taste
- - Good olive oil for serving
- - Freshly grated parmigiano reggiano (optional)
Steps
- 1. Chop the anchovies into small pieces.
- 2. Add olive oil to a pot over medium heat.
- 3. Fry the anchovies and whole garlic clove in the oil until the anchovies dissolve.
- 4. Add the tomato puree (or paste) and fry it in the anchovy oil for a minute. Turn down the heat if it starts spitting.
- 5. Pour in the chickpeas (with their liquid). If you have time, remove the skins first.
- 6. The garlic clove has done its job, remove it.
- 7. Add the chicken stock and bring to a boil.
- 8. Simmer the chickpeas for 10-15 minutes (optional if rushed).
- 9. Taste the broth and season with salt if needed.
- 10. Add the ditalini, bring back to a boil, then simmer until pasta is cooked.
- 11. Let rest 15-30 minutes if you have time (optional).
- 12. Serve in a soup plate with a good drizzle of olive oil. Some people like it with freshly grated parmigiano reggiano.