Recipe & photography by Liv Horne.
Ingredients
1 jar or can of good quality chickpeas
Olive oil
1 white onion, diced
2 sticks of celery, diced
2 carrots, peeled and diced
2 garlic cloves, finely diced
Rosemary sprigs, finely chopped
1 can of chopped tomatoes
1 vegetable stock cube
150g of Northern Pasta Co Conchigliette
Method
Drain and rinse your chickpeas.
Finely chop the carrot, celery, and onion and cook them in olive oil, until softened. Stir in finely chopped garlic and fresh rosemary and cook until fragrant.
Add in the chopped tomatoes and chickpeas to the mixture.
Add 500ml of boiling vegetable stock to the pan and little simmer for 5 minutes.
Bring the liquid to a simmer and add your pasta. Return the soup to a boil and cook until the pasta is al dente. add more stock to the mixture depending on whether you prefer a thicker or thinner soup.
Ladle the pasta e ceci into bowls, drizzle each serving with your best extra-virgin olive oil and serve.
