CHICKPEA AND PASTA SOUP

Kathie B shares recipes like this instant classic from Melanie Makes on Music Magazine Friday Mornings 9 -11

A bowl of Chickpea and Pasta Soup sitting on a wooden tray.

Chickpea and Pasta Soup

This Chickpea and Pasta Soup is the reason you’ll never buy a can of chickpeas again.  The heavy handed shower of Parmesan and chopped fresh parsley that top each bowl really seal the deal on this becoming your new favorite soup.

  • Prep Time: 15 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 15 mins
  • Servings: 12 
  • Calories: 402kcal

Ingredients

  • 3 cups dried chickpeas
  • 3 tablespoons baking soda
  • 3 tablespoons kosher salt
  • 3 tablespoons flour
  • 12 garlic cloves
  • 6 sprigs rosemary
  • 6 tablespoons olive oil
  • 4 quarts chicken broth
  • 2 28-ounce cans crushed tomatoes
  • 16 ounces whole wheat pasta shells
  • grated Parmesan cheese and fresh chopped parsley to garnish

Instructions

  • In a nine quart or larger stockpot, add chickpeas and cover with water.  
  • In a small bowl, stir together baking soda, salt and flour with 1/4 cup water to make a paste.  
  • Drizzle paste into chickpeas and stir to combine.
  • Cover chickpeas and allow to soak for 8 hours or overnight.
  • Drain chickpeas and rinse well.  Return to stockpot.
  • Peel and smash garlic cloves with the side of a large knife.  
  • Add garlic and rosemary sprigs into a piece of cheesecloth and tie closed.
  • Add cheesecloth bundle, olive oil and chicken broth to stockpot and cover.
  • Place stockpot over high heat and bring to a boil.  Once you hear that liquid is boiling, reduce heat to lowest setting and allow to cook for two hours. 
  • Uncover stockpot and remove cheesecloth bundle and discard.
  • Add crushed tomatoes to stockpot and stir to combine.
  • Bring chickpea mixture to a boil and add pasta.  Cook until just al dente.
  • Season with salt and pepper.
  • Serve soup topped with grated Parmesan cheese, freshly ground pepper and chopped fresh parsley, if desired.

Notes

Adapted from Nigella Lawson.

Nutrition

Calories: 402kcal | Carbohydrates: 62g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Sodium: 3735mg | Potassium: 783mg | Fiber: 8g | Sugar: 5g | Vitamin A: 0.8% | Vitamin C: 30.3% | Calcium: 9.3% | Iron: 29.4%

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