This Chickpea and Pasta Soup is the reason you’ll never buy a can of chickpeas again. It’s the most soul satisfying experience to serve your family a warm and comforting bowl of soup with the most melt in your mouth chickpeas that are so many steps above the canned variety, you’ll wonder why you ever took that shortcut. The heavy handed shower of Parmesan and chopped fresh parsley that top each bowl really seal the deal on this becoming your new favorite soup.
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This Chickpea and Pasta Soup recipe is one of those that takes some time to prepare, but it’s nearly all hands off time. So hands off that the chickpeas soaked overnight while I slept and then as they were simmering away I rode my spin bike, took a shower and fed my two year old lunch. This is a recipe that works for you and not the other way around. As all recipes should! In other words, do not be afraid of cooking with dried beans if you normally go the canned route. I promise the end result is so worth it!
For those of you keeping score, you simply soak dried chickpeas overnight and then simmer them with two of my favorite flavors, rosemary and garlic, in chicken broth for a couple of hours. Easy enough, right? So easy that there are just two more steps before grabbing a ladle and serving yourself a big bowl of this Chickpea and Pasta Soup. You then pour two cans of whole tomatoes and juice into the blender and give it a whirl. Personally, I don’t like them completely obliterated during the blending process, but that’s your call. Those then get poured into the stockpot to join the soup party.
Last step? The soup mixture is brought to a boil and the pasta is added and cooked until al dente. Don’t overcook the pasta! Nobody likes mushy pasta. Right? I mean, I hope there’s not someone out there that insists on overcooked pasta. You’re then ready to serve up some steaming bowls of deliciousness topped with a heavy handed shower of grated Parmesan cheese, some cracked blacked pepper and some freshly chopped parsley. So good. SO. SO. GOOD.
Please note, this recipe makes a lot of soup. As in it filled my nine quart stockpot. To me this is a very good thing, although feel free to halve the recipe if necessary. I made this Chickpea and Pasta Soup on a Monday afternoon and then our family of six enjoyed it for dinner and several lunches, including packed into our trusty hot and cold containers for school lunches. I have no doubt my menagerie enjoys the best school lunches. I’m only jealous that I can’t just open a container and have steaming soup at the ready. And packed with love, no doubt.
For the past four years, I’ve partnered with two of my favorite food bloggers, Emily from Jelly Toast and Courtney from Neighborfood, for Soup-er Bowl week. Basically, the week before the big game, we’ve each committed to sharing two new soup recipes with you so that you’re able to serve them for the big game. Definitely one of my favorite collaborations of the year and an easy way for you to get ideas to feed a crowd without extra stress. You’ll definitely want to check out Em’s Instant Pot Ham Cauliflower Soup and Courtney’s Roasted Butternut Squash Soup that they’re sharing today. Three delicious soup options means you’re party ready in no time!
Chickpea and Pasta Soup
This Chickpea and Pasta Soup is the reason you'll never buy a can of chickpeas again. It's the most soul satisfying experience to serve your family a warm and comforting bowl of soup with the most melt in your mouth chickpeas that are so many steps above the canned variety, you'll wonder why you ever took that shortcut. The heavy handed shower of Parmesan and chopped fresh parsley that top each bowl really seal the deal on this becoming your new favorite soup.
- 3 cups dried chickpeas
- 3 tablespoons baking soda
- 3 tablespoons kosher salt
- 3 tablespoons flour
- 12 garlic cloves
- 6 sprigs rosemary
- 6 tablespoons olive oil
- 4 quarts chicken broth
- 2 28-ounce cans whole peeled tomatoes in tomato juice undrained
- 16 ounces whole wheat pasta shells
- grated Parmesan cheese and fresh chopped parsley to garnish
In a nine quart or larger stockpot, add chickpeas and cover with water. Water should be about 3" above chickpeas.
In a small bowl, stir together baking soda, salt and flour with just enough water to make a slurry or paste. Drizzle into chickpeas.
Cover chickpeas and allow to soak for 8 hours or overnight.
Drain chickpeas and rinse well. Return to stockpot.
Peel and smash garlic cloves with the side of a large knife. Add garlic and rosemary sprigs into a piece of cheesecloth and tie closed.
Add rosemary and garlic in cheesecloth, olive oil and chicken broth to stockpot and cover.
Place stockpot over high heat and bring to a boil. Once you hear that liquid is boiling, reduce heat to lowest setting and allow to cook for two hours.
Uncover stockpot and remove cheesecloth holding rosemary and garlic and discard.
In a blender carafe, add tomatoes and puree to desired smoothness. Stir into chickpea mixture.
Bring chickpea mixture to a boil and add pasta. Cook until just al dente.
Season with salt and pepper.
Serve soup topped with grated Parmesan cheese, freshly ground pepper and chopped fresh parsley, if desired.
Adapted from Nigella Lawson.
Chickpeas help pack a meatless protein punch, which makes them such a versatile pantry staple! You’ll want to keep them on hand to also make this Everyday Chickpea Curry, Mediterranean Salad with Roasted Chickpeas and Chickpea Gyro Lunch Boxes.