Pasta chickpea soup
STEPS 4 INGREDIENTS 8 TIME 20-25 MINS
Full of buttery nutty taste, it's similar to this pasta fagioli recipe in that its main ingredient cooks right there in the pot with the pasta.
This approach has the benefit of making it real quick to cook, plus it also keeps your washing up to the bare minimum.
Last but not least, from a health point of view chickpea soup is also a pulse-packing winner. Like most beans, chickpeas (also called garbanzo beans) are a fine source of cholesterol-lowering fiber, plus they include lots of molybdenum, which is a great detoxifier (learn more here).
Ingredients: (For a printable PDF shopping list click here, or right-click this link and choose 'Save target/link as' to save the list for later.)
400g/14oz can of chickpeas/garbanzo beans
1 garlic clove
150g/5.5oz tiny ‘ditali’ pasta / broken spaghetti
Handful of flat leaf parsley
2 plum tomatoes (from can)
Extra virgin olive oil
Salt & Pepper
Optional: 50g/1.75oz grated parmesan cheese
Optional: 50g/1.75oz pancetta (belly bacon) chunks
STEP 1 - Peel garlic clove and grate parmesan. Cover base of cooking pan with oil.
- Fry clove (and optional bacon chunks) in pan, on medium heat hob, until it begins to soften and brown (5–6 mins).
STEP 2 - Add 2 plum tomatoes and fry for 2-3 mins until these toms begin to soften. Then break them up with a spoon.
STEP 3 - Add chickpeas (including water) and another can’s worth of hot water. Also throw in 2 teaspoons of salt and pinch of pepper.
- Heat through on the hob and when bubbling gently add the pasta.
STEP 4 - Cook for as long as the pasta packet suggests (they’re usually spot on), stirring regularly.
- When pasta is cooked, add the majority of the parmesan and stir through.
How easy is this chickpea soup?
To serve: Sprinkle over the last bit of parmesan, grab a glass of wine and break some crusty bread too if you like. Peasant style!
Did you enjoy this recipe? Then you might also like…
• Pasta fagioli soup (equally tasty)
• Lentil pasta soup (more pulse heaven)
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