Chickpea Soup
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 garlic clove, whole
- 1 teaspoon rosemary
- 4 tablespoons oil
- 2 tomatoes, chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (19 ounce) can chickpeas
- 3 cups chicken broth
- 1 1⁄3 cups large cut pasta
directions
- Sauté garlic and rosemary in oil, until garlic is golden brown.
- Remove garlic from oil.
- Add tomatoes, salt and pepper.
- Simmer 6-7 minutes.
- Add chickpeas and chicken broth.
- Bring to a boil, add pasta and simmer 8-9 minutes more, till pasta is tender.
- Stir occasionally.
- Enjoy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this soup today. And although I did add a few things I basically kept the essence of it. I added the chopped garlic, I didn't throw it out. I added a small onion and about 1/2 of a red pepper I had getting old in the fridge. I grated a bit of parmesan on top. It was quite good. If we used a vegetable stock instead of the chicken stock, it would make a good nutritious vegan dish as well. Thanks!
Tweaks
-
I made this soup today. And although I did add a few things I basically kept the essence of it. I added the chopped garlic, I didn't throw it out. I added a small onion and about 1/2 of a red pepper I had getting old in the fridge. I grated a bit of parmesan on top. It was quite good. If we used a vegetable stock instead of the chicken stock, it would make a good nutritious vegan dish as well. Thanks!
RECIPE SUBMITTED BY
Leona L.
Canada
Mom of 4. I enjoy decorating, cooking, gardening, reading and family time. My favorite cookbook is Betty Crocker's 40th anniversary edition Cookbook.