This Chickpea and Pasta Soup is the reason you’ll never buy a can of chickpeas again. 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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Original content posted January 2018. Updated January 2019.
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!
How Long Do You Cook Dried Chickpeas?
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?
Soon enough you’re 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.
How to Make Chickpea and Pasta Soup
 In a nine quart or larger stockpot, add dried chickpeas.
 Cover chickpeas with water. .
TIP: Add enough water so that it covers chickpeas by about 3″.
 In a small bowl, add baking soda, salt and flour.
 Add 1/4 cup water and stir together to make a paste.
 Drizzle baking soda paste into chickpeas.
TIP: The baking soda paste helps to soften the dried chickpeas as they soak. Don’t skip this step!
 Stir to combine and cover chickpeas and allow to soak for 8 hours or overnight.
 Drain chickpeas and rinse well.
TIP: To avoid an overly salty soup, insure that chickpeas are rinsed well to remove all of the baking soda paste.
 Return drained chickpeas to stockpot.
 Peel and smash garlic cloves with the side of a large knife.
 Add garlic and rosemary sprigs into a piece of cheesecloth.
 Tie cheesecloth closed to create a bundle with the garlic and rosemary inside.
TIP: Kitchen twine makes tying the cheesecloth together super easy!
 Add cheesecloth bundle, olive oil and chicken broth to stockpot and cover.
 Uncover stockpot and remove cheesecloth bundle and discard.
 Add crushed tomatoes to stockpot.
 Stir crushed tomatoes into chickpea mixture.
 Bring chickpea mixture to a boil and add pasta. Cook until just al dente.
TIP: I like to use whole wheat or whole grain pasta in hearty soups like this one as extra insurance that I won’t end up with mushy pasta.
If you’ve tried this Chickpea and Pasta Soup or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
Chickpea and Pasta 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 crushed tomatoes
- 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.
- In a small bowl, stir together baking soda, salt and flour with 1/4 cup water to make a paste.
- Drizzle paste into chickpeas and stir to combine.
- 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 cheesecloth bundle, 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 bundle and discard.
- Add crushed tomatoes to stockpot and stir to combine.
- 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.
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.