If there’s one thing that I like more than a good plate of pasta is pasta and chickpeas soup. I simply cannot resist to the creaminess and smoothness of this dish! If you want to taste a good one try this recipe, It will be worth it!

Ingredients

  • 500 g dried chickpeas (or boiled)
  • 1 tbsp tomato paste
  • 1 garlic clove
  • 1 carrot
  • 1 onion
  • 1 stick celery
  • 2 sprigs rosemary
  • 3 leaves sage
  • 300 g short pasta
  • extravirgin olive oil
  • salt
  • pepper
  • Parmesan cheese

Time

40′

\

Level

easy

Serves

4

vegetarian

Directions

In a large saucepan heat 4-5 tbsp of olive oil and fry the pressed garlic clove for 1 minute.
Add the finely chopped onion, carrot, celery, rosemary, sage, tomato paste and cook over a low heat until soft (8-10 minutes). Add a pinch of salt.
If you choose dried chickpeas, let them soak overnight then boil for 1 hour before using.
Add the chickpeas (rinse before it if you’re using canned chickpeas) and stir.
Add 1 litre of boiling water or vegetable stock and cook for 20 minutes over a medium heat.
Remove half of the chickpeas with a slotted spoon, put in a beaker and add 1 cup of cooking water. Blend with a stick blender until smooth and creamy then put back in the saucepan.
Add 300 g of a short shaped pasta (usually I use pappardelle, breaking them by hand) and cook until al dente.
Remove the rosemary sprig and sage leaves. Salt at taste then switch off the stove.
Wait 10 minutes before serving and don’t forget to sprinkle with black pepper, Parmesan cheese and drizzle with extravirgin olive oil before serving.
Buon appetito!