Summary

Ingredients

• olive oil
• 1 onion (s)
• 1 stick celery
• 1 carrot (s)
• 2 cloves garlic
• 1 jar chickpeas, drained weight 220 g
• 2 bay leaves
• 4 teaspoons vegetable broth
• 250 g pasta, small ones, e.. orochiette
• 1 ½ liters water

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Instructions

1. Finely dice the onions and sauté in a large saucepan with a little olive oil until translucent. Finely dice celery, carrots and garlic and add. Drain the chickpeas well and add them as well. Add the vegetable stock and bay leaves to the pot along with the water. Finally add the pasta and cook until al dente. Season to taste with salt and pepper and, if necessary, a little olive oil.