Pasta and chickpea soup
- Published: 28 Feb 09
- Updated: 18 Mar 24
A filling vegetarian soup that freezes well so you always have a hearty meal in the freezer to fall back on.
-
Serves 8
-
Takes 15 minutes to make, 35 minutes to cook, plus freezing, defrosting and reheating
Advertisement
Ingredients
- 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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- 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.
Recipe continues after advertising
Advertisement
- Recipe from March 2009 Issue
Nutrition
Nutrition: per serving
- Calories
- 322kcals
- Fat
- 6g (1.5g saturated)
- Protein
- 12.2g
- Carbohydrates
- 48.8g (6.7g sugars)
- Salt
- 0.8g
delicious. tips
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.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
This is super easy and really tasty. It’s essentially throw everything in a pot and go. However, to add a bit more umph to it I added some minced turkey. I seasoned and cooked the turkey before and then added it when adding the pasta. Doing that makes it larger so even after my husband and I having it for dinner, I got three lunches out of it too. Yum!