Gnocchetti and chickpea soup

I absolutely loved this dish Bert cooked up today. It took many hours of soaking overnight and then boiling the chickpeas. But even after that Bert still wished they were even softer, whereas I frankly prefer the tad of crunchiness the chickpeas still had. I thought it made for a nice contrast with the soft and chewy pasta he added, which he had made by hand.

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The few other ingredients included tomato, rosemary, olive oil, garlic and pepper. It’s one of those simple but hearty country dishes that you just dig in with some baguette for a satisfying meal.

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Day 30 of ‘100 Happy Days‘.

Happy meter: thankful

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