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- Dish type
- Bean and lentil soup
- Bean soup
A delicious thick and hearty Italian-style soup. Garnish with Parmesan cheese if desired.
1 person made this
- 125ml olive oil
- 2 cloves garlic, smashed
- 4 sprigs fresh rosemary
- 1 (400g) tin chopped tomatoes
- 2 (400g) tins chickpeas
- 700ml chicken stock
- salt and pepper to taste
- 85g small pasta shapes, such as orzo
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Heat olive oil in a saucepan over medium heat; add the garlic and let sizzle for a few minutes. Add the rosemary and tomatoes and simmer on low for 20 minutes.
- Drain one tin of chickpeas and rinse them in a colander. Place in a blender with some of the chicken stock and puree well.
- Drain the other tin of chickpeas and rinse. Add the chickpeas and the chickpea puree to the tomato soup. Add remaining chicken stock; season to taste.
- Cook the pasta, drain and stir into the soup. Remove the rosemary and serve.
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Pasta e Ceci (Pasta With Chickpeas) Recipe
Why It Works
- Pureeing a portion of the chickpeas into the sauce base gives the dish body and creaminess.
- While this is not traditionally a tomato-heavy pasta, adding some tomato paste in with the aromatics gives the dish savory depth, as well as a touch of color.
- A little acidity in the form of white wine goes a long way to brighten up and balance this hearty stew.
There are few things more comforting than a steaming bowl of pasta and beans, or as I like to call it, a healing dose of starch on starch. Pasta and chickpeas are both staples in Italian cuisine, and depending on who you ask, pasta e ceci can be referred to as a soup, a stew, or a pasta dish. Given how cheap and filling both ingredients are, it makes sense that people have been cooking them together, in their own very specific way, practically forever. Some versions are brothy like a soup, while others resemble noodles in chickpea–studded sauce. Sometimes vegetables play a supporting role sometimes meat sneaks into the pot. You can make it with short tubular shapes like ditalini, broken strands of long pasta, or one of the myriad other fresh or dried noodle shapes out there.
And then there’s the chickpeas. I found recipes using canned or cooked dried chickpeas, served whole, smashed up, blended smooth, and every combination in between. I settled on two slightly different methods for pasta e ceci: one for using cooked dried chickpeas, and one for canned.
After simmering dried chickpeas in salted water with aromatics, the cooking liquid is flavorful and slightly thick from the starchy beans—this is liquid gold and does wonders for the overall creamy texture of whatever you make next. I found mashing some of the cooked chickpeas against the side of the pot, in combination with the viscous cooking liquid, made a perfectly thick stew-like base for the dish.
Canned chickpeas perform surprisingly well in this application and save hours of cooking time. You can achieve a similar substantial, creamy base (even without the starchy cooking liquid) by blending a small portion of the beans with some broth in the beginning of the one-pot meal. Ultimately, you should feel free to use whatever you have on-hand.
It's important for the chickpea-broth mixture to be loose enough that the dried pasta can be cooked in the same pot, but won't absorb so much liquid that it will leave the dish looking dry (there aren't many traditional Italian pasta recipes that are "one-pot" deals, but pasta e ceci is one of them).
As for those supporting vegetables, they didn't end up making the cut the chickpeas themselves, along with the stock or chickpea cooking liquid are plenty flavorful enough that the dish doesn't require much assistance in that department. A spoonful of tomato paste provides a bump of umami and imbues the otherwise monochromatic tan dish with a pleasant rose-colored tint.
An off-heat swirl of good olive oil and a sprinkle of grated Pecorino cheese rounded out the earthy flavor of the chickpeas with a one-two punch of salty tang and peppery bite for a creamy, stick-to-your-ribs pasta e ceci.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red-pepper flakes
- 3 cups cooked chickpeas
- Coarse salt
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 sprig fresh basil, plus torn leaves for garnish
- 12 ounces medium pasta shells
- Grated Parmesan, for serving
In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente drain pasta, and return to pot.
Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.
Let's make Chickpea Tomato Soup!
This vegan chickpea tomato soup was pretty simple to make, and went together very quickly. I started off with cooking some onions and garlic to give the broth some flavor. Then added in the vegetable broth.
I used organic store bought broth this time, because I was in a rush. But if you have the time, check out my homemade vegetable stock recipe.
Then add in the diced tomatoes - I personally prefer the fire roasted variety. And if you can get San Marzanos specifically, that's even better. They have a really unique tangy flavor. Add some basil - fresh or freeze dried.
Then, just cook everything until it starts to boil.
While all of that was cooking, I took half my chickpeas and spread them out on a baking sheet.
If you have parchment paper, line the sheet so that the chickpeas don't stick. I tossed them in olive oil and a bit of high quality curry powder.
I roasted them in the oven for about 10 minutes, but just keep an eye on them and take them out when they look crispy.
Now, here is where it gets a little bit interesting. Toss the remaining chickpeas into the tomato soup and let them simmer for about 10 minutes.
Then you have a choice to make. You can either leave the soup as it is - a chunky, delicious mess. Or you can blend the soup, which is what I did.
I love blending chickpeas into my soups because it gives a really great, creamy texture, without any actual cream.
As a lifelong vegetarian, I love being able to get that creaminess without any animal products.
To blend the soup, you have two options. Either pour the whole thing into your kitchen blender, working in batches.
Or you can use my secret weapon - the immersion blender. This little device is seriously so awesome. You don't even have to take the soup off the stove. Just plug in the immersion blender, stick it right in the soup pot, and blend away!
I have the Cuisinart Smart Stick, and love it. It's not very expensive either. (No affiliation - I just love this thing.)
That's pretty much it! Serve the chickpea tomato soup topped with the crispy roasted chickpeas.
Quick pasta and chickpeas
Pasta e ceci (pasta and chickpeas) is one of Rome’s most iconic dishes, the only dish so essential that it shows up on both Tuesdays and Fridays on the informal meal calendar.* And while there are no two matching ways to make it (a fine excuse to spend as many weeks in Rome as it takes to try them all, if you ask me), the rough guiding recipe principles are fairly consistent: a sautéed base of garlic, sometimes onion, celery and carrot too, and seasonings to which chickpeas, water or chickpea cooking broth, and pasta are added. Some are a more brothy like soup, some blend some chickpeas for a thicker base, some more herby with rosemary or sage, some are light and others are heavy on tomatoes. And then then came Victoria Granof’s version that took the internet by storm over the last couple years as word of it trickled out from her Chickpeas cookbook (which goes so far beyond hummus in ways that only a Le Cordon Bleu-trained chef and famous food stylist would think of) in the lovely Short Stack single ingredient cookbook series.
I bet you think this means it will be complicated. It is, in fact, the opposite. Granof’s version has 5 ingredients, I bet every single one is in your pantry right now, and takes 20 minutes, which is why there’s no making it just once. We all need more 20-minute dinner magic in our lives, so it’s not surprising that it’s already made the web rounds from Food52 to Dinner: A Love Story.
It could also be argued that there’s little I can add to it: why mess with perfection? But I found two little things along the way: The first is that the first time I decided I wanted to make it (you know, 5 minutes after reading about it this recipe has that effect on people) I discovered that I didn’t have any small pasta around except for little rings familiar to anyone who ate or wish they got to eat (me!) Spaghetti-Os growing up, the little Os are an official pasta shape called annellini. Did I originally buy them with vague aspirations of reverse engineering the canned stuff? You betcha. But after I saw how quickly my children gobbled this similar-looking dish up (and it’s so great in a thermos for lunch too, so go ahead and double it), I am glad I hadn’t gotten to it yet.
The second thing is a little extra finish that I do when I have a minute or two more to spare. Rather than just drizzling olive oil on top, as is traditional, I love to heat it with some additional chopped garlic, minced rosemary leaves, salt and pepper flakes for a minute for a nutty, flavorful, slightly crispy, and dramatically sizzling finish, and alternative to the usual parmesan or pecorino, which is not unwelcome here, just not nearly as dynamic.
* Please note: 80% of what I know about Roman cooking, and particularly pasta e ceci, I’ve learned from the fantastic Rachel Roddy please do not miss her Guardian column, blog, or books but be warned you might buy tickets to Rome five minutes later, which is essentially what we did in 2013. (The other 10% is from non-Roddy Roman food writers and the remaining 10% was gleaned on that vacation.)
Quick Pasta and Chickpeas / Pasta e Ceci
- Servings: 2 to 3, petitely 1 to 2, generously
- Time: 20 minutes
- Source:Adapted, just a little, from Victoria Granof
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and smashed
- 3 tablespoons tomato paste
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper or red pepper flakes, to taste
- 1 1/2 cups cooked chickpeas (from one 15-ounce can, drained and rinsed)
- 1/2 cup (2 ounces or 55 grams) uncooked ditalini pasta (or another small shape I use annelini)
- 2 cups (475 ml) boiling water (update: actually I just use tap, not boiled, water)
Make finishing oil: Heat 2 to 3 tablespoons olive oil in a small sauce- or frying pan over medium-low heat with remaining clove of garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling pull it off the heat as soon as the garlic is going to start taking on color. Drizzle this over bowls of pasta e ceci and eat it right away.
Is it best to use canned chickpeas?
My preference is canned chickpeas, but you could certainly use dried chickpeas. You may be like me and have a shelf with canned beans since this past spring. This is the perfect recipe to finally use them up!
And most importantly, this is a simple and unfussy Italian recipe, so canned chickpeas are the most convenient. Also, canned chickpeas are the the one bean that truly hold their shape in the can. They are nice and firm, and that makes them perfect for this soup.
Spicy Tomato and Chickpea Soup Recipe
This recipe has a nice kick of spice and the chickpeas add some protein and heft. Bonus: You likely already have all of the ingredients needed to make this soup.
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 yellow or white onion, diced
- 1 teaspoon Italian seasoning blend
- 1 teaspoon kosher salt
- 1/2 teaspoon crush red pepper flakes, plus more for serving
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 28-ounce can crushed tomatoes
- 15.5-ounce can chickpeas, drained and rinsed
- 2 cups water or unsalted/low-sodium stock
- Heat the oil in a saucepan over medium heat. Add the onion, Italian seasoning, salt, red pepper flakes, and black pepper and cook, stirring occasionally, until the onions have softened and start to turn translucent, about 8 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Add the tomatoes, chickpeas, and water to the saucepan bring to a boil, reduce to a simmer, and cook, stirring occasionally, for 10 to 15 minutes. Taste and adjust for seasoning. Ladle the soup into bowls, drizzle with some olive oil, and sprinkle with some red pepper flakes, if desired.
How To Make Chickpea Tomato Soup
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
- 1 tablespoon sea salt, divided
- 1 (16 ounce) package linguine pasta
- 2 tablespoons extra-virgin olive oil, or more as desired
- 2 cloves garlic, minced
- 1 (10 ounce) bag baby spinach leaves, chopped
- 3 large tomatoes, seeded and diced
- 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1 teaspoon chopped fresh marjoram, or more to taste
- freshly ground black pepper to taste
- ½ teaspoon red pepper flakes, or more to taste (Optional)
- ¼ cup freshly grated Pecorino-Romano cheese, or to taste
Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes drain, reserving 1/2 cup of the water.
Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans cook and stir until spinach begins to wilt, 1 to 2 minutes more.
Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Cream of Tomato Soup with Roasted Chickpeas
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 3-4
- Category: Soup
- Method: Stove Top
- Cuisine: International
A quick and easy Cream of Tomato Soup with Roasted Chickpeas – the perfect meal using pantry ingredients.
For the Roasted Chickpeas
- 400 g ( 14 oz ) canned chickpeas
- 1 lemon, thickly sliced
- 4 garlic cloves, unpeeled
- 1 tablespoon vegetable oil
For the Cream of Tomato Soup
- 800 g ( 28 oz ) canned cherry tomatoes (or canned whole tomatoes)
- 250 ml (1 cup) chicken or vegetable stock
- 1 teaspoon sugar (or more, to taste)
- 1 tablespoon red wine vinegar
- freshly cracked pepper
- 125 ml (1/2 cup) double cream (heavy cream)
To make the Roasted Chickpeas
- Preheat the oven to 180°C (350°F) (without fan).
- Drain and rinse the chickpeas.
- Place the chickpeas into a large bowl.
- Add the lemon, garlic cloves and oil.
- Toss everything together.
- Line a baking tray with baking paper.
- Spread out the ingredients in a single layer on the baking tray.
- Sprinkle with some sea salt.
- Roast the chickpeas for 30-40 minutes, or until they are golden and crunchy.
To make the Cream of Tomato Soup
- Place the canned tomatoes, stock, sugar and vinegar into a large saucepan.
- Bring the soup to a gentle simmer.
- Let the soup simmer for about 10-15 minutes.
- Remove the roasted garlic from the oven (from the roasted chickpeas above). Peel off the skins and place the roasted garlic cloves into the soup.
- Use a hand-held blender to blend the soup until it is smooth.
- Taste the soup for seasoning.
- Stir in some or all of the cream, or to taste.
- Serve the soup with the roasted chickpeas, a slice of roasted lemon, and a drizzle of more cream.
If time is tight, replace the roasted chickpeas with some cooked pasta (such as alphabet pasta for the children) or some store-bought croutons.
Recipe adapted from Rachel Khoo’s Kitchen Notebook by Rachel Khoo
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: 1
- Calories: 141
- Sugar: 7.3g
- Sodium: 411.2mg
- Fat: 11.3g
- Carbohydrates: 9.4g
- Fiber: 3.8g
- Protein: 2.6g
- Cholesterol: 33.6mg
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