CentMenu / Lunch
Pasta and chickpea soup
Chickpeas and short pasta simmer together in a simple tomato broth.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 8.47 oz (240 g) pasta
- 1.06 lb (480 g) cooked chickpeas
- 1¾ tbsp (30 g) tomato paste
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1¾ tbsp (25 ml) olive oil
- 1 vegetable stock cube
- ¾ tsp (1 g) dried thyme
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pan over medium heat. Finely chop 1 onion, 2 garlic cloves and 1 carrot and sauté for 5 minutes.
Stir in 1¾ tbsp (30 g) tomato paste for 1 minute; drain and rinse 1.06 lb (480 g) cooked chickpeas and add with 1 vegetable stock cube, ¾ tsp (1 g) dried thyme and water to cover generously.
Bring to a boil, add 8.47 oz (240 g) pasta and ½ tsp (3 g) salt and simmer over medium-low heat for 10–12 minutes, until tender; add water if needed.