Chunky Chickpea & Pasta Soup

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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


  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Rosemary icon
    2 sprigs
  • Tinned chickpeas icon
    Tinned chickpeas
    400 g (about 1)
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Dried chillies icon
    Dried chillies
    1 (about 0.5 g)
  • Tomato purée icon
    Tomato purée
    2 tbsp (about 33 g)
  • Chicken stock icon
    Chicken stock
    1.2 L (about 1.2 kg)
  • Tagliatelle icon
    175 g (about 1 ¾ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed


  • 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 chillies to the large saucepan
  4. Cook until lightly browned
  5. Add tomato purée and tinned 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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