Chickpea Soup with Pasta

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	12 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak the chickpeas in cold water overnight, drain and drain.
Then cover with the bay leaf, a clove of garlic, a little pepper and 3 tablespoons of olive oil and cook in a pressure cooker for 22-25 minutes. Open the pressure cooker, take out about half of the chickpeas and puree with a hand blender, then put them back in the pot.
Sweat the pancetta or bacon with the remaining, finely chopped garlic and rosemary in a little oil in a pan and brown lightly. Remove the rosemary and add the bacon, oil and garlic to the soup.
Add half a liter of water, bring the soup to the boil again and stir in the noodles. When they are done, serve the soup and serve with the freshly grated parmesan.
Tip: Instead of boiling the chickpeas in water, you can also cook them in vegetable or poultry broth. This makes the soup even richer.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.