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| Serves: people |
A hearty soup of chickpeas, vegetables and pasta. A healthy, balanced meal in a bowl, brimming with protein, fibre, vitamins and minerals. On the table in just 30 minutes!
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INGREDIENTS
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INSTRUCTIONS
- Peel and finely chop the carrots and onion. Rinse and finely chop the celery. Peel and crush the garlic.
- Warm the oil in a large saucepan. Add the carrots, onions, celery and garlic, sprinkle with a little salt and soften for approximately 8-10 minutes.
- Rinse the rosemary sprig under running water. Finely chop the needles and add to the pan.
- Drain the chickpeas, rinse under running water and add to the pan. Cook for a couple of minutes then add the chopped tomatoes.
- Prepare the stock according to packet instructions. Add to the pan and stir to combine.
- Lower the heat, cover the pan with a lid and simmer for about 10 minutes.
- Add 800ml of boiling water and a little salt to the pan. Turn up the heat and bring the soup to the boil.
- Add the pasta and cook in the soup for about 10 minutes or as directed on the packet.
- Remove the pan from the heat, add a generous grinding of black pepper and serve immediately.
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