A thick Italian soup of chickpeas and small pasta with onion, garlic and rosemary, topped with parmesan. Serves 4.
1piece
2clove
leaves from 1 sprig1tsp
3tbsp
1tbsp
2 tins, drained and rinsed800g
1,000ml
1tsp
1pinch
finely grated30g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 2clove | — | — | |
| 3 | | 1tsp | leaves from 1 sprig | — | |
| 4 | | 3tbsp | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 800g | 2 tins, drained and rinsed | — | |
| 7 | | 1,000ml | — | — | |
| 8 | 150g | — | — | ||
| 9 | | 1tsp | — | — | |
| 10 | | 1pinch | — | — | |
| 11 | | 30g | finely grated | — |
Lay the onion on the chopping board.
White onion · 1 piece
Cut it in half through the root and peel off the skin.
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Lay the rosemary leaves on the board.
Fresh rosemary · 1 tspPour the olive oil into the large saucepan.
Extra-virgin olive oil · 3 tbsp
Add the onion, garlic and rosemary.
Fry over a medium heat for about 8 minutes, stirring now and then, until soft.
Add the tomato purée and fry for 1 minute, stirring.
Tomato purée · 1 tbspTip in the chickpeas.
Tinned chickpeas · 800 gPour in the stock.
Vegetable stock · 1,000 mlBring to the boil.
Turn the heat down and simmer for 10 minutes, stirring now and then.
Blend about a third of it with the stick blender, leaving the rest of the chickpeas whole.
Tip in the pasta.
Simmer for about 10 minutes, stirring often so it doesn't stick, until the pasta is tender; add a splash of water if it gets too thick.
Add the salt.
Salt · 1 tspAdd a pinch of pepper and stir.
Ground black pepper · 1 pinchScatter over the parmesan and serve.
Parmesan · 30 g
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 2 | White onionstep 1 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 3 | Halved white onionstep 2 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 4 | Chopped onionstep 3 |  | Put it in the small bowl.⏱ 10sResultChopped onion |
| 5 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 6 | Garlicstep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Chop them finely.⏱ 40sResultFinely chopped garlic |
| 8 | Finely chopped garlicstep 7 | | Add them to the bowl.⏱ 10sResultOnion and garlic |
| 9 | 1 tsp | | Lay the rosemary leaves on the board.⏱ 5sResultFresh rosemary |
| 10 | Fresh rosemarystep 9 | | Chop them very finely.⏱ 30sResultChopped rosemary |
| 11 | Chopped rosemarystep 10 | | Add it to the bowl.⏱ 10sResultOnion, garlic and rosemaryused in step 13 |
| 12 | 3 tbsp | | Pour the olive oil into the large saucepan.⏱ 10sResultExtra-virgin olive oil |
| 13 | Onion, garlic and rosemarystep 11 | | Add the onion, garlic and rosemary.⏱ 10sResultSoup base to fry |
| 14 | — | | Fry over a medium heat for about 8 minutes, stirring now and then, until soft.⏱ 8 minResultSoft onion and garlic |
| 15 | 1 tbsp | | Add the tomato purée and fry for 1 minute, stirring.⏱ 1 minResultSoup base with tomato |
| 16 | 800 g | | Tip in the chickpeas.⏱ 15sResultChickpeas and soup base |
| 17 | 1,000 ml | | Pour in the stock.⏱ 15sResultChickpea broth |
| 18 | — | | Bring to the boil.⏱ 6 minResultBoiling chickpea broth |
| 19 | — | | Turn the heat down and simmer for 10 minutes, stirring now and then.⏱ 10 minResultSimmered chickpea broth |
| 20 | — | | Blend about a third of it with the stick blender, leaving the rest of the chickpeas whole.⏱ 30sResultPartly blended chickpea soup |
| 21 | 150 g | | Tip in the pasta.⏱ 10sResultChickpea soup with pasta |
| 22 | — | | Simmer for about 10 minutes, stirring often so it doesn't stick, until the pasta is tender; add a splash of water if it gets too thick.⏱ 10 minResultThick pasta e ceci |
| 23 | 1 tsp | | Add the salt.⏱ 5sResultSalted pasta e ceci |
| 24 | 1 pinch | | Add a pinch of pepper and stir.⏱ 15sResultSeasoned pasta e ceci |
| 25 | Seasoned pasta e cecistep 24 |  | Ladle into 4 warm bowls.⏱ 1 minResultPasta e ceci to serve |
| 26 | 30 g | | Scatter over the parmesan and serve.⏱ 15sResultPasta e Ceci |
| Total Time | 48 min | ||
| Nutrient | Per serving |
|---|---|
| 551kcal | |
| 24g | |
| 16g | |
| 3g | |
| 73g | |
| 4g | |
| 11g | |
| 3,318mg |
A thick Italian soup of chickpeas and small pasta with onion, garlic and rosemary, topped with parmesan. Serves 4.
What you’ll doYou will soften onion, garlic and rosemary in olive oil, simmer chickpeas in stock, blend part of it, then cook small pasta in the thick soup.
