Originally From
Sprung From
Imported From
Pasta e ceci
amber.karnes has cooked this
4
- olive oil
- 1 medium onion, chopped
- 2 to 3 cloves garlic, peeled and sliced
- a stick or two of celery, sliced
- a small carrot, sliced (optional)
- a small handful rosemary, fresh and chopped or dried (about 1 T)
- 1 t dried oregano (optional)
- 2 cans chickpeas, drained and rinsed
- 3 C broth, chicken or vegetable
- 1 C small pasta shapes (soup pasta like ditalini or broken spaghetti)
- a bit of lemon juice (optional)
- fresh parsley or basil (optional) or a few T of pesto (also optional)
Heat a few T olive oil in a soup pot, and sautee the vegetables, rosemary, oregano and garlic over LOW heat for about 10 minutes, until soft but not brown.
Add the chickpeas and the broth and cook for 20 minutes. Take out some chickpeas and reserve, puree the rest of the soup. Add chickpeas back to the pot, add the pasta and cook until the pasta is soft. Add salt, pepper and lemon juice to taste. Sprinkle with parsley or basil or stir in pesto just before serving.
Add the chickpeas and the broth and cook for 20 minutes. Take out some chickpeas and reserve, puree the rest of the soup. Add chickpeas back to the pot, add the pasta and cook until the pasta is soft. Add salt, pepper and lemon juice to taste. Sprinkle with parsley or basil or stir in pesto just before serving.
