Prep
25 minCook
1 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 100 g/3 1/2 oz breadcrumbs | |
| 100 g/3 1/2 oz Parmesan cheese, freshly grated, plus extra to serve | |
| 25 g/1 oz butter, melted pinch of freshly grated nutmeg | |
| 3 eggs, lightly beaten | |
| 1 litre/1 3/4 pints Meat Stock | |
| salt |
| 1. | Put the chickpeas in a saucepan, add 2 litres/3 1/2pints water and bring to the boil. Reduce the heat, cover and cook for about 1/2 hours. |
| 2. | Remove about 3 ladlefuls of the chickpeas, place in a food processor and process to a purée. |
| 3. | Scrape the purée into the saucepan, re-cover and cook for a further 1/2 hours. Heat the olive oil in a frying pan, add the garlic, rosemary and tomatoes and cook, stirring occasionally, for 10 minutes. |
| 4. | Stir the tomato mixture into the chickpeas and season with salt. Add the tagliatelle and cook until al dente. Season with pepper, ladle into a soup tureen, drizzle with oil and sprinkle with the Parmesan. |
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