It began with a pan of cabbage-infused water, left over from gently steaming some Savoy cabbage.
I don’t normally use cabbage water for stock because of its tendency to ferment while my back is turned, but well, I hate waste, it is still winter, the kitchen was cold and I figured the water would last overnight in a firmly closed saucepan. And I had a recipe for pasta e ceci I wanted to try, and a very old bag of chickpeas I wanted to use up.
Soaked the chickpeas for twelve hours, with several spoonfuls of salt, then drained and rinsed the chickpeas, and threw them in the slow cooker with the cabbage stock, a couple of springs of rosemary and a garlic clove.for twelve hours.
I used 500g of cooked chickpeas for the soup.
I heated 6 tablespoons of olive oil in a pan, sweated a finely chopped small onion and a couple of chopped cloves of garlic with three anchovies (actually it was five, as two were small) and a sprig of rosemary, tossed in the chickpeas and 1.2 litres of stock. After it all came to the boil I added 200g of roughly crushed tagliatelle and vermicelli (that’s what needed using up) and simmered it all for fifteen minutes. I finished it off with a grinding of black pepper.
Delicious, but I burned the roof of my mouth on it.