Chickpea soup with pasta

Ingredients for 4 servings:

• 300 g chickpeas
• 3 garlic cloves, peeled
• 100 g bacon, streaky, cut into small cubes (pancetta)
• 1 sprig(s) rosemary, fresh
• 200 g pasta, short
• olive oil
• Salt and pepper from the mill
• Parmesan
• Bay leaf

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak the chickpeas in cold water overnight, drain, and let them drain. Then, cover with fresh water, add the bay leaf, a clove of garlic, a pinch of pepper, and 3 tablespoons of olive oil and cook in a pressure cooker for 22-25 minutes. Open the pressure cooker, remove about half of the chickpeas, and puree them with a hand blender. Then return them to the pot. Sauté the pancetta or bacon with the remaining finely chopped garlic and rosemary in a little oil in a pan until lightly browned. Remove the rosemary and add the bacon, oil, and garlic to the soup. Add about half a liter of water, bring the soup back to a boil, and stir in the pasta. When the pasta is tender, serve the soup with freshly grated Parmesan cheese on the side. Tip: Instead of boiling the chickpeas in water, you can also cook them in vegetable or chicken broth. This will make the soup even more filling.