Three 15-ounce cans chickpeas, drained and rinsed thoroughly
3 quarts water
4 sprigs rosemary
5 cloves garlic (1 cut in half, the other 4 crushed or ground with a mortar and pestle)
2 teaspoons salt
½ cup olive oil
3 anchovy fillets (or 1½ teaspoons anchovy paste)
½ pound elbow macaroni
¼ teaspoon freshly ground black pepper
½ cup Parmesan cheese, grated
Instructions
Pour 3 quarts water into a large Dutch oven or soup pot
Add the chickpeas, 1 rosemary sprig, 1 garlic clove cut in half and the salt
Bring to a boil, reduce heat to simmer and cover for 30 minutes
Meanwhile, put the remaining garlic cloves and a bit of Kosher salt into a mortar and grind with a pestle until smooth
Take the remaining rosemary sprigs and tie into a bundle with kitchen string
In a small saucepan, pour in the olive oil, season with a few cracks of black pepper, add the garlic and rosemary and heat over medium until garlic turns golden - be careful not to burn
Take the saucepan off heat and discard the rosemary
Add the anchovies and crush with a pestle or fork
After chickpeas have simmered for 30 minutes, remove the rosemary with a slotted spoon
Pour the anchovy mixture into the soup and stir to incorporate
Raise the heat to high and bring soup to a boil
Drop in the pasta and cook until al dente
Add the black pepper and serve with the grated Parmesan cheese
Recipe by eSoupRecipes at https://esouprecipes.com/italian-chickpea-soup-roman-style