Chickpea and pasta soup
A tomato soup with chickpeas and small pasta shapes.
Active time15 min
Cooking25 min
Total35 min
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Ingredients
- 3 g rosemary
- 1000 ml vegetable stock
- 30 ml olive oil
- 120 g small pasta shapes (dried)
- 400 g tinned chickpeas (drained weight)
- 400 g tinned chopped tomatoes
Preparation
Drain and rinse the chickpeas. Rinse the rosemary.
3 g rosemary400 g tinned chickpeas (drained weight)- colander
Heat 20 ml of oil in a saucepan. Add the rosemary and tomatoes, cook for 5 minutes, then pour in the stock. Bring to a simmer and cook for 5 minutes.
1000 ml vegetable stock30 ml olive oil400 g tinned chopped tomatoes- saucepan
Add the chickpeas and small pasta shapes. Cook for 10 to 15 minutes, following the cooking time on the pasta packet. Add a little water if the soup becomes too thick. Remove the rosemary and drizzle over the remaining 10 ml of oil when serving.
120 g small pasta shapes (dried)- saucepan
- ladle
Allergens
- Celery
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration