Chickpea and Pasta Soup
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1
- onion, finely chopped
- 1
- garlic clove, finely chopped
- 1/4 tsp
- fresh rosemary leaves, chopped
- 2 tbsp
- olive oil
- 30 ml
- 1 19 oz
- can chickpeas, rinsed and drained
- 540 ml
- 5 cups
- chicken broth
- 1.25 L
- 1
- bay leaf
- 2/3 cup
- tubettini or other small short pasta
- 65 g
- 1 tbsp
- mixed fresh herbs (basil, chives or other), finely chopped
- Cayenne pepper, to taste
Directions
Step 1
In a large saucepan, brown the onion, garlic and rosemary in the oil. Season with salt and pepper. Add the chickpeas, broth and bay leaf. Bring to a boil. Cover and simmer for 15 minutes. Remove the cover and stir in the pasta. Cook for another 7 minutes or until the pasta is al dente. Add the herbs and cayenne pepper, to taste. Remove and compost the bay leaf. Adjust the seasoning.
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