Categories: soups
Ingredients
- 4 cups canned chickpeas (drained and rinsed)
- 8 cups chicken broth
- 3 tablespoons olive oil (plus more for drizzling)
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon sage (minced)
- 2 tablespoons tomato paste
- 125g small pasta
- salt and pepper
- 3 tablespoons parsley (chopped)
Directions
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In a large pot over medium-high heat, combine the chickpeas and the broth.
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Bring to a boil, reduce the heat to low, and cook, partially covered, until the chickpeas are very tender, about 15 minutes.
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Remove 1 cup of the chickpeas and puree in a blender.
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Return to the pot and stir.
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In a frying pan over medium-low heat, warm the 3 tablespoons oil.
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Add the onion, garlic and sage, and saute until the vegetables are softened, about 2 minutes.
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Add the tomato paste and 1/2 cup of the chickpea broth and stir to combine.
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Add the vegetable mixture to the pot with the chickpeas.
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Bring to a gentle boil over medium heat and cook for about 10 minutes.
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Add the pasta and cook, stirring frequently, until al dente, about 4 minutes.
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Season to taste with salt and pepper.
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Ladle the soup into bowls, drizzle with olive oil, sprinkle with the parsley, and serve.