A hearty one-pot meal, this Italian inspired soup has a multitude of flavours from herbs, onion, garlic, celery and lemon juice.
Servings: 2
Ingredients
300 g/ 12 oz cooked chickpeas (about 1 1/2 - 2 cups)
75 g pasta (I used whole-wheat fusilli)
2 sticks of celery, thinly sliced
4 cloves of garlic, finely chopped
1/2 a medium onion, thinly sliced
2 spring onions, sliced with green and white parts separated
3-4 tablespoons chopped parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon olive oil
about 1/2 teaspoon each salt and black pepper (more or less to taste)
1/2 a lime or lemon for freshly squeezed juice for garnish
Method
Place the olive oil in a large pan, mix in the garlic and dried herbs and place over a low heat. Saute the garlic and herbs for about a minute, then add the onion, celery and white parts of the spring onion and cook for about 7-8 minutes. Add the cooked chickpeas and 1 tablespoon of the parsley and mix to coat well with the other vegetables. Add the pasta, salt, pepper and 3 cups/750 ml water (to save time use boiling water from a kettle or pan). Increase the heat and bring it to the boil, then lower the heat to medium and let it simmer, uncovered, for 20 minutes. If the soup is too thick, add a little water and heat through. Stir in a generous squeeze of fresh lime or lemon soup into each serving and serve hot sprinkled with the remaining fresh parsley and the spring onion greens.
Servings: 2
Ingredients
300 g/ 12 oz cooked chickpeas (about 1 1/2 - 2 cups)
75 g pasta (I used whole-wheat fusilli)
2 sticks of celery, thinly sliced
4 cloves of garlic, finely chopped
1/2 a medium onion, thinly sliced
2 spring onions, sliced with green and white parts separated
3-4 tablespoons chopped parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon olive oil
about 1/2 teaspoon each salt and black pepper (more or less to taste)
1/2 a lime or lemon for freshly squeezed juice for garnish
Method
Place the olive oil in a large pan, mix in the garlic and dried herbs and place over a low heat. Saute the garlic and herbs for about a minute, then add the onion, celery and white parts of the spring onion and cook for about 7-8 minutes. Add the cooked chickpeas and 1 tablespoon of the parsley and mix to coat well with the other vegetables. Add the pasta, salt, pepper and 3 cups/750 ml water (to save time use boiling water from a kettle or pan). Increase the heat and bring it to the boil, then lower the heat to medium and let it simmer, uncovered, for 20 minutes. If the soup is too thick, add a little water and heat through. Stir in a generous squeeze of fresh lime or lemon soup into each serving and serve hot sprinkled with the remaining fresh parsley and the spring onion greens.
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