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Preparation time
20 minutes
Total time:
45 minutes
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Ingredients
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1 can (19 oz/540 ml) chickpeas, rinsed and drained
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1 small onion, chopped
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3 cloves garlic, peeled and halved
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2 tbsp (30 ml) olive oil
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1 potato, peeled and diced
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1 bay leaf
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1 pinch crushed red pepper flakes
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4 cups (1 litre) vegetable (or chicken) broth
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2 tbsp (30 ml) tomato paste
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4 oz (115 g) your choice of short pasta (rings, shells, etc.)
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¼ cup (20 g) grated Grana Padano cheese
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2 tbsp chopped fresh parsley or basil
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Salt
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and pepper
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Directions
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In a bowl, place 1 cup (128 g) of the chickpeas. Set aside.
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In a saucepan, brown the onion and garlic in the oil. Add the remaining chickpeas, the potato, bay leaf, red pepper flakes, broth and tomato paste. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for about 15 minutes or until the potato is tender.
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Remove the bay leaf. In a blender, purée the mixture until smooth. Strain and pour into the saucepan.
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Add the pasta and cook over medium heat until al dente, stirring regularly to prevent the pasta from sticking to the bottom of the saucepan. Add a little broth or water if necessary. The texture should be thick, close to a purée. Add the reserved chickpeas. Adjust the seasoning.
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Ladle the soup into serving bowls. Drizzle with olive oil and season with pepper if desired. Sprinkle with the cheese and fresh herbs.
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