Salt Cod & Chickpea Pasta e Ceci

Ingredients

• 250 g dried short pasta (ditalini)
• 400 g salt cod fillet (soaked overnight)
• 400 g tinned chickpeas
• 400 g tinned chopped tomatoes
• 2 rosemary sprigs
• 4 garlic cloves
• 1 tsp dried chilli flakes
• 4 tbsp olive oil

Method

1. 1

   Rinse the soaked salt cod thoroughly and cut into 4 cm chunks. Drain and rinse the chickpeas.

2. 2

   Heat the olive oil in a large, deep saucepan. Fry the garlic, chilli and rosemary for 2 minutes over a medium heat.

3. 3

   Add the chopped tomatoes and chickpeas. Crush about a quarter of the chickpeas against the pan to thicken the broth. Add 400 ml of water and bring to a simmer.

4. 4

   Add the pasta and stir. Simmer for 8 minutes, stirring regularly, until the pasta is just cooked.

5. 5

   Gently stir in the salt cod pieces and cook for 4–5 minutes until the fish flakes easily.

6. 6

   Remove the rosemary sprigs. Check seasoning carefully (the cod will already be salty) and serve with a drizzle of extra-virgin olive oil.