Chunky Chickpea & Pasta Soup

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    362

This chunky soup makes a deliciously hearty lunch or dinner. Just add crusty bread and top with plenty of parmesan.

recipe updated 25 Sep. 2020

Ingredients

  • Garlic clove icon
    Garlic clove
    2
  • Rosemary icon
    Rosemary
    2 sprigs
  • Canned chickpeas icon
    Canned chickpeas
    400 g
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Dried chilies icon
    Dried chilies
    1
  • Tomato paste icon
    Tomato paste
    2 tablespoons
  • Chicken stock icon
    Chicken stock
    1.2 L
  • Tagliatelle icon
    Tagliatelle
    175 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed

Tools

  • kCook icon Food processor
  • kCook icon Food processor bowl
  • kCook icon Large saucepan

Step preview

  1. Add olive oil to a clean large saucepan
  2. Heat - low heat
  3. Add garlic clove, rosemary and dried chilies to the large saucepan
  4. Cook until lightly browned
  5. Add tomato paste and canned chickpeas to the large saucepan
  6. Cook - approx 2 min 30 sec
  7. Add chicken stock to the large saucepan
  8. Boil
  9. Simmer gently - 15 min
  10. Transfer half of content of large saucepan to food processor bowl
  11. Process until smooth
  12. Transfer content of food processor bowl to large saucepan
  13. Boil
  14. Add tagliatelle to the large saucepan
  15. Cook until al dente while stirring occasionally
  16. Let rest - approx 2 min
  17. Serve
  18. Drizzle with extra virgin olive oil
  19. Garnish with parmesan cheese
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