Pasta e ceci
A hearty soup of chickpeas, vegetables and pasta. Quick, easy and brimming with goodness and flavour.
Servings
4people
Cook Time
30minutes
Servings
4people
Cook Time
30minutes
Ingredients
Instructions
  1. Peel and finely chop the carrots and onion. Rinse and finely chop the celery. Peel and crush the garlic.
  2. 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.
  3. Rinse the rosemary sprig under running water. Finely chop the needles and add to the pan.
  4. Drain the chickpeas, rinse under running water and add to the pan. Cook for a couple of minutes then add the chopped tomatoes.
  5. Prepare the stock according to packet instructions. Add to the pan and stir to combine.
  6. Lower the heat, cover the pan with a lid and simmer for about 10 minutes.
  7. Add 800ml of boiling water and a little salt to the pan. Turn up the heat and bring the soup to the boil.
  8. Add the pasta and cook in the soup for about 10 minutes or as directed on the packet.
  9. Remove the pan from the heat, add a generous grinding of black pepper and serve immediately.
Recipe Notes

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!