La Pappa di Orazio

• 6 ounces dried chickpeas, soaked in cold water for 2 hours, then drained
• 2 teaspoons coarse sea salt, plus additional as needed to cook the pasta
• 1 small branch of rosemary
• 1 branch of sage
• 1 fat clove garlic, peeled and crushed
• 4 small leeks
• 3 tablespoons extra-virgin olive oil
• 3 cups veal or beef stock, preferably homemade
• 8 ounces freshly made egg pasta, cut into wide, short lengths
• Just-grated pecorino
• Freshly cracked pepper

1. In a large saucepan, cover the soaked chickpeas with fresh, cold water, adding the 2 teaspoons of salt, rosemary, sage, and garlic.
2. Over a lively flame, bring the chickpeas to a simmer and cook for 1 hour or until they are soft but still holding their shape.
3. Drain them, reserving a cup or so of the cooking water.
4. Trim the leeks, leaving 1 inch of their green stem.
5. Split, rinse, and dry themthen slice the leeks thin.
6. In a large saute pan, heat the oil and add the leeks, cooking them until transparent, about 10 minutes over a medium flame.
7. Add 1 cup of stock and reduce the liquid for a minute or two.
8. Cook the pasta in boiling, sea-salted water for 3 minutes and drain, returning the pasta to its cooking pot.
9. Add the cooked, drained chickpeas, the leeks, the remaining 2 cups of stock, and 1 cup of the reserved cooking liquors from the chickpeas to the pasta.
10. Over a gentle flame, combine the ingredients.
11. The soup will be quite thick with the beans and pasta and leeks.
12. Ladle the soup into warm, deep bowls, dusting it with pecorino and generous grindings of pepper.

chickpeas, salt, rosemary, sage, clove garlic, leeks, extravirgin olive oil, veal, egg pasta, pecorino, freshly cracked pepper

Taken from www.epicurious.com/recipes/food/views/la-pappa-di-orazio-391180 (may not work)