Chickpea and Pasta Soup

Name: Chickpea and Pasta Soup
Yield: makes 4 servings
Ingredients: 3 tablespoons extra virgin olive oil, plus more to taste; 2 garlic cloves, peeled and crushed; 1 carrot, chopped; 1 celery stalk, chopped; 1 onion, chopped; 1 teaspoon dried rosemary; 2 cups cooked (page 431) or canned chickpeas, drained; 1/4 cup small pasta, like elbow macaroni or broken spaghetti; Salt and black pepper to taste; Fresh parsley sprigs, optional

December 14, 2011

A substantial soup (if you use chicken stock instead of water, it will be even more so) and a perfect winter lunch or a solid dinner when teamed with a light grilled dish, like Grilled Swordfish Rémoulade (page 256) or “Grilled” Mackerel with Garlic and Rosemary (page 266). Remember, though, that chickpeas can take a long time to cook, so if you have any inkling you’re going to make this soup, cook the chickpeas in advance. (Canned chickpeas are also good, or you can use lentils for speed; see the variation.) This soup can be refrigerated for a few days and reheated before serving, but it’s best to add the pasta at the last minute.

Recipe notes

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