How to make it
5 steps. Take it one step at a time.
Heat the olive oil
In a large pot, heat the olive oil over medium heat. Add the garlic cloves and rosemary sprig, and sauté for 2-3 minutes until fragrant but not browned.
3 minStir in the tomato paste
Stir in the tomato paste and cook for 1 minute. Add the drained chickpeas and stir well to coat with the aromatics.
1 minPour in the vegetable broth
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes. At this point, you can remove the garlic and rosemary. Optional: take 1 cup (240ml) of the mixture and blend it until smooth, then return it to the pot for creaminess.
10 minAdd the pasta directly
Add the pasta directly to the pot. Cook at a gentle boil for the time indicated on the package (usually 8-10 minutes) until al dente. If the soup becomes too thick, add a splash more broth or water.
9 minSeason with salt and pepper
Season with salt and pepper. Serve hot with a drizzle of fresh olive oil on top.
A little kitchen wisdom
For a creamier texture, blend about a cup of the chickpeas with some broth before adding the pasta. Use ditalini or any small soup pasta for the most authentic experience.
