Pasta and chickpea soup
- March 2009
- Serves 8
- Takes 15 minutes to make, 35 minutes to cook, plus freezing, defrosting and reheating
A filling vegetarian soup that freezes well so you always have a hearty meal in the freezer to fall back on.
- Vegetarian recipes
- 6g (1.5g saturated)
- 48.8g (6.7g sugars)
- 300g small macaroni pasta
- 2 tbsp extra-virgin olive oil, plus extra for the pasta
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 large fresh rosemary sprig, finely chopped, plus extra to garnish
- 1 tsp chilli flakes
- 2 x 400g cans chopped tomatoes
- 1 litre vegetable or chicken stock
- 2 x 400g cans chickpeas, drained
- 2 tbsp balsamic vinegar
- Vegetarian Parmesan shavings, to serve
- Bring a pan of water to the boil and cook the macaroni for 2 minutes less than the packet instructions. Drain, toss in a little oil (to stop sticking) and set aside. Heat the oil in a large pan and gently cook the onions and garlic over a medium heat for 4-5 minutes. Stir in the rosemary and chilli flakes and cook for a further 2 minutes.
- Tip in the tomatoes, stock, chickpeas and a pinch of salt and a grinding of black pepper. Simmer gently for 20 minutes until thickened.
- Stir in the vinegar and pasta, then remove from the heat and serve.
Cool completely, then ladle into freezer bags or containers. Freeze for up to 2 months.
Defrost overnight, then reheat on the hob and simmer for 2-3 minutes. Add a little boiling water if necessary, to loosen the soup. Serve with Parmesan shavings and garnish with rosemary sprigs.
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