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


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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