Categories: soups

Ingredients

• 4 cups canned chickpeas (drained and rinsed)
• 8 cups chicken broth
• 3 tablespoons olive oil (plus more for drizzling)
• 1 yellow onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon sage (minced)
• 2 tablespoons tomato paste
• 125g small pasta
• salt and pepper
• 3 tablespoons parsley (chopped)

Directions

1. In a large pot over medium-high heat, combine the chickpeas and the broth.

2. Bring to a boil, reduce the heat to low, and cook, partially covered, until the chickpeas are very tender, about 15 minutes.

3. Remove 1 cup of the chickpeas and puree in a blender.

4. Return to the pot and stir.

5. In a frying pan over medium-low heat, warm the 3 tablespoons oil.

6. Add the onion, garlic and sage, and saute until the vegetables are softened, about 2 minutes.

7. Add the tomato paste and 1/2 cup of the chickpea broth and stir to combine.

8. Add the vegetable mixture to the pot with the chickpeas.

9. Bring to a gentle boil over medium heat and cook for about 10 minutes.

10. Add the pasta and cook, stirring frequently, until al dente, about 4 minutes.

11. Season to taste with salt and pepper.

12. Ladle the soup into bowls, drizzle with olive oil, sprinkle with the parsley, and serve.

Email to a friend | Print this recipe | Back