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Loading The Puglian Cookbook
  • Chickpea Soup

    This soup is simple, delicious, and filling. It is best made with dried beans that have been soaked overnight. The anchovy adds richness without being obvious, and even people who say they do not like anchovies love the layer of flavor they add to this dish. Serve with crusty Puglian bread and good-quality olive oil.

    YIELD: 6 SERVINGS
    • 2 cups (473 mL) dried chickpeas, soaked in water overnight
    • 3 cloves garlic, peeled and chopped, divided
    • 2 tablespoons (30 mL) extra virgin olive oil
    • 1 anchovy (preferably salt packed), rinsed
    • 1 tablespoon (15 mL) tomato paste (preferably double concentrated)
    • 1 teaspoon (5 mL) red pepper flakes
    • Salt, to taste
    • Freshly ground black pepper, to taste

    1. In a large pot, cover the beans and 2 of the garlic cloves with water. Cook over low heat for 2 to 2½ hours.

    2. When the beans are almost done, combine the olive oil, the remaining clove of garlic, and the anchovy in a medium pan. Cook over low heat for a couple of minutes. When the garlic starts to sizzle, add the tomato paste, stir to combine all the ingredients, and remove the pan from the heat.

    3. Add the garlic and tomato paste mixture to the beans. Add the red pepper flakes, stir well, and cook for an additional 5 minutes, until the flavors have blended. Add the salt and pepper.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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