Chunky Chickpea & Pasta Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    361

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

recipe updated 21 Feb 2019

Ingredients

  • Olive oil icon
    Olive oil
    15ml
  • Garlic clove icon
    Garlic clove
    12g
  • Rosemary icon
    Rosemary
    about 2 sprigs
  • Dried chillies icon
    Dried chillies
    0g
  • Tomato purée icon
    Tomato purée
    33g
  • Tinned chickpeas icon
    Tinned chickpeas
    400g
  • Chicken stock icon
    Chicken stock
    1200ml
  • Tagliatelle icon
    Tagliatelle
    175g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

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

Step preview

  1. Prep and set aside garlic clove: finely chopped
  2. Prep and set aside rosemary: finely chopped
  3. Prep and set aside tinned chickpeas: drained & rinsed
  4. Prep and set aside parmesan cheese: grated
  5. Get a clean large saucepan
  6. Add olive oil
  7. Heat on low heat
  8. Add prepared garlic clove
  9. Add prepared rosemary
  10. Add dried chillies
  11. Cook until lightly browned
  12. Add tomato purée
  13. Add prepared tinned chickpeas
  14. Cook for approx 2min 30s
  15. Add chicken stock
  16. Boil
  17. Simmer gently for 15min
  18. Transfer half of content of large saucepan to food processor bowl
  19. Process until smooth
  20. Transfer content of food processor bowl to large saucepan
  21. Boil
  22. Add tagliatelle
  23. Cook until al dente while stirring occasionally
  24. Let rest for approx 2min
  25. Serve
  26. Drizzle with extra virgin olive oil
  27. Garnish with prepared parmesan cheese
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