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

Time

40′
\

Level

easy

Serves

4

vegetarian

Directions

If you choose dried chickpeas, let them soak overnight then boil for 1 hour before using.
In a large saucepan heat 4-5 tbsp of Extra-virgin olive oil. Slightly press the garlic clove with the side of a knife blade, peel it and fry for 1 minute.
Finely chop the onion, the carrot, the celery. Put them in the pot and cook over a low heat until soft (8-10 minutes). Add the rosemary, the sage, the tomato paste and a pinch of salt.
Add the chickpeas (rinse them before if you choose 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 200 g of a short shaped pasta (usually I use broken pappardelle or ditali or maltagliati) and cook until al dente.
Remove the rosemary sprig and the 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!