It is based on a recipe from "The Splendid Table," though as usual, I used a few short cuts of my own. I used curly fusili noodles that I buy up in Lancaster, PA instead of the cavatelli in the original recipe, but you could try any pasta you liked. I also used more chickpeas than there were in the original recipe.
Chickpea and Pasta Soup
- 2 cans chickpeas/garbanzo beans (drain both, save the liquid from 1 can)
- 1 onion, chopped (I use frozen chopped onions)
- 1 carrot, peeled and chopped (I just chop up some baby carrots--we always have them)
- 2 ribs celery, diced (I buy diced celery in the supermarket. Freeze it and use it as needed)
- rosemary leaves, chopped (I had fresh rosemary, but dried would work too. Use to taste.)
- 6 cups of chicken stock (I use Minor's Chicken base. Use a vegetable stock if preferred)
- 8 oz dry pasta--cavatappi, rotini, whatever you like
Add celery, carrot, onion, and rosemary and cook until soft, 8–10 minutes.
(If you are using frozen onion/celery and a non stick pan, you can use even less oil.)
Add stock and 1 can of chickpeas (drained!) and simmer for 5 minutes.
Meanwhile put half of the second can of chickpeas into a food processor with a little of the chickpea liquid and purée until smooth. Add the pureed chickpeas to the pan. (You can add the other chickpeas or save them for a salad garnish. SC loves just eating them!)
Add pasta and cook until al dente, 10 minutes. Season with salt and pepper as wanted.
We like to eat this with a little cheese sprinkled on top. SC likes Parmesan, I like Pecorino Romano!