Pasta and Chickpea Soup

Winter isn't quite over yet! This nourishing soup is going to get us through the expected ice storm tomorrow. Pasta e ceci comes packed with chickpeas, pasta and the holy trinity of vegetables.

Ingredients:

2 cups (500 ml) canned chickpeas, drained and rinsed

4 tbsps olive oil

1 tbsp minced garlic

small onion, finely diced

small celery stalk with leaves, finely diced

small carrot, finely diced

1/2 tsp dry rosemary, crumbled

1/2 lb (250 g) pasta of your choice

4 cups beef broth

black pepper to taste

pinch of chili powder

pinch of turmeric

1 tbsp dry parsley

parmesan to serve 

Heat olive oil on medium heat in a large skillet. Add the garlic, onion, celery, carrot and rosemary and cook 2-3 minutes. Take 1/4 of the chickpeas and mash them with a potato masher then add to the skillet along with the rest of the whole chickpeas. Add the pasta, broth, black pepper, chili powder, turmeric, dry parsley and broth. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until carrots and pasta are tender. You can add more liquid if you want a soupy soup or less liquid if you like a stewy soup. Serve with lots of parmesan cheese! Serves 4.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂