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Chickpea & wholewheat spaghetti soup
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2 tbsp olive oil
50g piece saucisson sec, cut into small pieces
200g frozen Cooks’ Ingredients Soffritto Mix
1 tbsp tomato purée
1 large pinch dried chilli flakes, plus extra to serve
2 sprigs rosemary, leaves only
2 x 400g cans chickpeas
2 x 500ml tubs Cooks’ Ingredients Chicken Stock
100g wholewheat spaghetti, broken into short lengths
200g cavolo nero, stems discarded, leaves shredded
1. Warm the oil in a large saucepan. Add the saucisson sec and gently fry until the fat runs and the saucisson is lightly crisped, for about 1-2 minutes. Remove with a slotted spoon and set aside.
2. Tip the soffritto into the pan and cook for 10-15 minutes, until soft and tinged golden. Stir in the tomato purée, chilli flakes and rosemary, then cook for 30 seconds. Add the chickpeas and their water, plus the chicken stock. Season well and bring to a simmer.
3. Simmer for 15 minutes, then roughly crush with a potato masher before adding the spaghetti and cavolo nero. Simmer for about 10-15 minutes more, until the pasta and cavolo nero are tender. Ladle into bowls and top with the reserved saucisson and a few extra chilli flakes.
Cook’s tip This hearty soup is based on an Italian classic pasta e ceci. The little pieces of salami bring a savoury richness. However, they can be swapped for little pieces of bacon or canned anchovy fillets, if preferred. If you use anchovies, cook them with the oil until they break down, before adding the soffritto and continuing with the recipe.
Typical values per serving:
2 of your 5 a day/source of fibre