Pasta e Ceci (Chickpea and pasta soup)

Serves 6

  • 2 19oz cans of chickpeas, drained
  • 2/3 cup short pasta (usually macaroni)
  • cups low sodium vegetable broth
  • carrot, finely chopped
  • 1 spanish onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • celery sticks, finely chopped
  • 1 tomato, chopped
  • 1 chorizo sausage, sliced (optional)
  • handful of fresh spinach, chopped (optional)
  • bay leaf
  • tablespoons extra virgin olive oil
  • Salt and freshly ground pepper 

    – Lightly fry the sliced chorizo sausage in a frying pan with 1 tablespoon of olive oil. Set aside when done. Save 1 or 2 slices of chorizo to fry with the vegetables in the next step- Fry the garlic, carrot, onions, celery, tomato and 2 chorizo slices with olive oil over medium heat for about 5-10 minutes

    – Puree the mixed vegetables & 1 can of chickpeas with 2 cups of vegetable broth

    – Add the puree to a large pot along with the other can of chickpeas, bay leaf, 1 cup of vegetable broth and pasta. Cook uncovered for about 15 minutes, or until the pasta is al dente. Remove the bay leaf. Add the handful of chopped spinach and stir, then remove from heat. Add salt and pepper to taste.


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