Salisbury Steak Deluxe
INGREDIENTS:
1/2 c Olive oil 34 oz Canned chick peas (ceci)*
1 ts Rosemary leaves, chopped Water
2 Garlic cloves, chopped 1 pk Elbow macaroni
6 Anchovy filets, chopped 1/2 ts Salt
2 tb Tomato paste 1 ts Pepper
1/4 c Water
1/2 c Olive oil 34 oz Canned chick peas (ceci)*
1 ts Rosemary leaves, chopped Water
2 Garlic cloves, chopped 1 pk Elbow macaroni
6 Anchovy filets, chopped 1/2 ts Salt
2 tb Tomato paste 1 ts Pepper
1/4 c Water
* Use 1 large can + 1 small can, or 1 1/2 large cans, undrained -----------------
Chop garlic, anchovies, and rosemary together into a paste. Heat a large pot over medium heat. Add oil and continue heating until fragrant. Put in chopped paste and brown well (don't burn). Add tomato paste diluted in 1/4 c water, lower heat and cook 20 minutes. Add ceci and an equal amount of water. Add salt and bring to boil over medium heat. Add elbow macaroni and cook additional 8 minutes or until tender. The soup will be quite thick. Add pepper and serve with cheese. ----------
adapted from Ronzoni Talisman Cook Book Submitted