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There are days where you want to indulge in sumptuous food and then there are days where you body demands some comfort food that is light on the stomach. Those times, you look at the list of things you can cook and you usually find only couple of things which are very monotonous. Or you turn your eyes to sublime flavors and find something interesting that is full of flavors, that has soft textures but filling enough and yet not heavy to bloat your stomach.
Today’s recipe hits that very spot. Comfort food that’s not boring, which can be versatile, time saving, treat to the eyes and tummy , its none other than the Chickpeas Pasta soup – a protein rich, vegan quick recipe. A quick one that can be made on the go and can be enjoyed leisurely. Try this one and let me know if you want more comfort food recipes on the blog.
This delicious pasta with chickpeas is the best all in one family meal you can cook in less than 30 minutes. It’s budget-friendly, vegan, packed with protein, it comes together super fast and nicely warms you up! It’s one of those easy recipes that transform cheap cupboard essentials into delicious and healthy meals that everyone loves.
What Ingredients you need
- Canned chickpeas or soaked and cooked chickpeas
- Pasta
- Onion
- Carrot
- Garlic
- Rosemary
- Olive oil or extra virgin olive oil
- Potato (Can be optional)
- Salt & pepper
- Dill for garnishing (Optional)
Firstly, take a large pot and add some oil. Add the diced onion, carrot, garlic and rosemary.Cook it stirring often, until the onion has softened and is turning translucent about 3-4 minutes.
dd the chickpeas, the cubed potato, salt and pepper. Cook stirring frequently, about 1 minute. (Skip potato if you don’t want to use them). Then add broth, raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook for 10 minutes.
Once potatoes are cooked ,scoop out about 1 and 1/2 cup of the chickpeas with potatoes and some broth to a blender, puree until smooth. Return the puree back to the pot. (Note: Alternatively, you might use a stick blender, or you can simply smash part of the chickpeas with a potato masher.)
Turn the heat on, bring to a light boil, and add the dried pasta. Reduce the heat and cook gently, stirring often, until the pasta is tender but still firm to the bite. If the soup seems too thick, gradually add water or broth and thin it to desired consistency (Note: If it sits for a longer time on the stove, the thicker it will get). 
Liquid in the recipe is an estimate. You might need to add or to reduce the amount of water according to the type of pasta and to your preference.
This pasta soup is best served immediately as pasta will soak up the liquid if it sits for a longer time. If the soup gets too thick, you can thin it with a bit of broth or water
Check out the below favorite recipes
Cilantro Pesto Pasta
Zoodles
Panna Cotta
Koshary
If you made this please rate and leave a comment below,
Chickpeas Pasta soup
Prep time
Cook time
Rest time
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FLAVOR METER
Equipment
- blender or hand blender or Potato Masher
- Large cooking Pot
Ingredients
- 2 Can Chickpeas Or soaked and cooked (cooked chickpeas about 400gm)
- 1/2 lb Short Pasta
- 5 Cups Vegetable broth More if needed to thin the soup
- 1 Tbsp Olive oil
- 1 Onion Chopped
- 1 Potato Cubed and optional
- 1 Clove Garlic Minced
- 1 Tbsp Rosemerry Or Fresh
- 1 Tsp Salt
- 2 Tsp Black pepper
- 1 Tbsp Dill Optional for garnishing
Instructions
- Heat: Heat a large pot with oil over medium heat.
- Add Veggies: Add the diced onion, carrot, and rosemary.
- Cook: Cook it stirring often, until the onion has softened and is turning translucent, about 3-4 minutes. Then add the garlic, and stir for 30 seconds.
- Add chickpeas: Add the chickpeas, the cubed potato, salt and pepper. Cook stirring frequently, about 1 minute. (Skip potato if you don’t want to use them)
- Add broth: Then add vegetable broth, raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook for 10 minutes.
- Off the gas: hen turn the heat off, remove the rosemary(If using fresh ones, Dried can be left as is)
- Scoop out: Scoop out about 1 and 1/2 cup of the chickpeas with potatoes and some broth to a blender, puree until smooth. (If some of the veggies get into it , its totally fine)
- Transfer back to pot: Return the puree back to the pot. (Note: Alternatively, you might use a stick blender, or you can simply smash part of the chickpeas with a potato masher.)
- Add pasta: Turn the heat on, bring to a light boil, and add the dried pasta.
- Cook: Reduce the heat and cook gently, stirring often, until the pasta is tender but still firm to the bite. If the soup seems too thick, gradually add water or broth and thin it to desired consistency (Note: If it sits for a longer time on the stove, the thicker it will get).
- Season: Season with salt and pepper according to your taste
- Garnish and Serve: Serve with an extra drizzle of olive oil and some fresh Dill, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan.. Enjoy!
Notes
- Liquid in the recipe is an estimate. You might need to add or to reduce the amount of water according to the type of pasta and to your preference.
- This pasta soup is best served immediately as pasta will soak up the liquid if it sits for a longer time. If the soup gets too thick, you can thin it with a bit of broth or water
Happy cooking
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