Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive oil 34 oz Canned chick peas (ceci)*
1 ts Rosemary leaves, chopped Water
2 Garlic cloves, chopped 1 pk Elbow macaroni
6 Anchovy filets, chopped 1/2 ts Salt
2 tb Tomato paste 1 ts Pepper
1/4 c Water

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* Use 1 large can + 1 small can, or 1 1/2 large cans, undrained
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Chop garlic, anchovies, and rosemary together into a paste. Heat a
large pot over medium heat. Add oil and continue heating until
fragrant. Put in chopped paste and brown well (don't burn). Add
tomato paste diluted in 1/4 c water, lower heat and cook 20 minutes.
Add ceci and an equal amount of water. Add salt and bring to boil
over medium heat. Add elbow macaroni and cook additional 8 minutes or
until tender. The soup will be quite thick. Add pepper and serve with
cheese. ~--------- adapted from Ronzoni Talisman Cook Book
Submitted By NICK LA ROCCA On 02-22-95

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