Soup with Chickpeas, Pasta, and Tomatoes
by Editorial Staff
Chickpea, Pasta and Tomato Soup is an Italian dish made with seasonal vegetables. For satiation, boiled chickpeas are added to the dish. The soup turns out to be thick, hearty, and very tasty.
Ingredients
- Dry chickpeas – 100 g
- Pasta – 50 g
- Tomatoes (frozen) – 3 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 2 cloves
- Vegetable oil – 3 tbsp
- Dried basil – 1 teaspoon
- Rosemary – 0.2 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Hard cheese – 30 g
- Water – 1.5 l
Directions
- Prepare the food you need. Tomatoes can be used fresh, canned or, like me, frozen.
Peel the onions, garlic, and carrots. If using dry chickpeas, cover it with water overnight to swell.
- Start your soup by boiling the chickpeas. Pour the swollen chickpeas in a saucepan or saucepan with water and bring to a boil.
- Simmer the chickpeas over low heat until soft for 1-1.2 hours.
- Cut the onion into small cubes. Chop the garlic very finely. Cut the carrots into thin slices.
- Pour vegetable oil into a saucepan, heat it and put chopped onion.
- Saute the onions until soft, about 3-5 minutes. Then add the carrots and garlic.
- Fry for 5 minutes, stirring occasionally.
- Then add the chopped tomatoes.
- Simmer the vegetables, covered, for 10-15 minutes over low heat.
- Transfer half of the boiled chickpeas to a bowl.
- Mash the chickpeas with a crush.
- Transfer all (whole and crushed) chickpeas to a saucepan.
- Pour hot water into a saucepan.
- Bring to a boil, reduce heat, and simmer for 5 minutes.
- Add pasta and cook until cooked according to package directions. At the end of cooking, add dry basil and rosemary, salt, and pepper to the soup.
- Grate hard cheese.
Pour the prepared soup into bowls and serve with grated cheese, sprinkle with black pepper to taste.
Bon Appetit!
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