It’s a snowy day here in NJ and this chickpea and pasta soup with a rosemary flavored broth is simply perfect for the cold weather! My friend Lynn recommended this recipe a while back and it’s been one of our family favorites since. It’s easy to make and super kid friendly!
Keep in mind, there is some preparation involved since you have to soak the chickpeas the night before mixed with a few other ingredients. I highly recommend this step because the chickpeas literally melt in your mouth – never tasted chickpeas so good before! Also, the recipe asks to tie up the rosemary sprigs in cheesecloth or put them in a jelly bag… however I got creative with what I had at home and stuck the rosemary in a stainless steel tea ball (which you will see pictured below). This works well floating in the soup and easy to remove with tongs.
It may seem like a plain soup from the photo, but I guarantee you will love it just as much as we do!
1 cup dried chickpeas
1 tsp baking soda
1 tbsp flour
1 tbsp salt
1.5 quarts chicken broth, vegetable stock, beef broth or water
2 rosemary sprigs
4 large cloves garlic, peeled and flattened with a knife
1/4 cup extra virgin olive oil
14 oz can whole peeled tomatoes in juice
1/2 cup ditalini pasta
fresh chopped parsley for serving
additional olive oil for serving
Parmesan or vegan parm cheese for serving
Place the dried chickpeas in a large bowl and cover generously with cold water. Mix together the flour, salt and baking soda in a small bowl and drizzle in just enough water to make a runny paste. Pour this mixture into the chickpeas and water. Mix together, cover with plastic wrap and set to soak overnight or 24 hours.
The next day, drain the chickpeas and rinse them well. Place the chickpeas in a large pot and add the stock, garlic cloves and two tablespoons of olive oil. Tie up the rosemary sprigs in cheesecloth or (like I do) put them in a jelly bag (available at hardware stores, amazon or some grocery stores) and loop the sides of the bag through the pot handles so it doesn’t all fall in. You’re going for lots of rosemary flavor here without all the piny needles floating in the soup.
Cover the pot tightly and bring to a boil. Listen for a boil rather than opening the pot. When you’re pretty sure you hear it boiling, turn the heat down very low. Don’t open the pot. Simmer at a very low temperature for 1.5-2 hours.
After two hours, you may open the pot and try a chickpea. They literally should be so soft that they melt in your mouth. If they don’t melt in your mouth, continue simmering for another 30 minutes or so. Remove the rosemary and the garlic cloves.
Stir in remaining two tablespoons of olive oil and add more salt if needed. Ladle into bowls and top with a drizzle of olive oil and grated Parmesan cheese.
This recipe is from Eat Live Run blog! http://www.eatliverun.com/chickpea-and-pasta-soup-pasta-e-ceci/