Pasta Chickpea Soup
A soup that is almost like a meal in itself. The pasta, rosemary and chickpeas complement each other beautifully to create a soup with a delightful, country flavour with fresh ingredients.
Ingredients
01. Chickpeas - 1 kg
02. Celery – 2 stalks
03. Carrots – 2
04. Onions – 2
05. Garlic – 4 flakes
06. Rosemary sprigs (six inches long) – 2
07. Salt – to taste
08. Pepper powder – as needed
09. Pasta – 400 g
Preparation
01. Soak the chickpeas in water overnight.
02. In the morning, drain the water and wash it well.
03. Add the celery, carrots, onions, garlic, rosemary sprigs, salt and plenty of water to the washed chickpeas and keep to cook on a low flame for 45 minutes.
04. After it is cooked, remove all the vegetables from it. Next, remove one]third of the chickpeas and grind it well in the mixer. Add this ground paste back into the chickpeas mixture and keep it to boil once again on the fire.
05. Meanwhile, place water to boil in a vessel, add pasta into it and cook well. When the pasta starts to cook, drain the water and add it to the chickpeas. Stir it all well gently and continue to boil for a minute more.
06. Adjust the seasoning by adding salt and pepper as required, and serve with olive oil.
07. Before serving, pour a little olive oil over the soup.
-Manorama Cuisine
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