Monday, April 18, 2016

Chickpea and Pasta Soup

This recipe comes from Saveur. This is a solid recipe. It's nothing really new, but it's a good reminder that chickpeas are awesome and taste good in pretty much everything. ;)


3 tbsp. olive oil
2 stalks celery, roughly chopped
1 carrot, roughly chopped
1 small yellow onion, roughly chopped
3 sprigs rosemary, minced
6 cups vegetable stock
1 (15-oz.) cans chickpeas, drained and rinsed
8 oz. cavatelli
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced parsley
Parmesan cheese, for serving


Heat oil in a 6-qt. saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 minutes. Add stock and chickpeas; simmer 5 minutes. Remove half the chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes; season with salt and pepper. Stir in parsley and serve with parmesan cheese.

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