- 2 tbsp Olive oil
- ½ Sweet onionsdiced
- 2 cloves Garlicminced
- ¼ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Tomato paste
- 2 tbsp Brown sugar
- 2 tsp Dried oregano
- â…› tsp Red pepper flakescrushed
- 1 (28-ounce) can Whole peeled tomatoes
- 1 cup Tomato puree
- 2 cups Vegetable stocklow-sodium, or chicken stock
- 1 (15-ounce) can Chickpeasdrained and rinsed
- 1 cup Whole wheat pasta
- 1 cup Parmesan cheesefreshly grated, plus more for topping
- Parsleyplus basil for topping
For Stovetop Bread Crumbs
- 1 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 cups Bread crumbstorn/cubed multigrain
- ½ tsp Garlic powder
- ¼ tsp Salt
- ¼ tsp Black pepper
Chickpea Pasta Soup
I love an easy dinner in one bowl and this Chickpea Pasta Soup serves up just that. I make a tomato base soup with sweet onions and garlic, some red pepper flakes, canned whole tomatoes and tomato puree then fill the pot with canned chickpeas, whole wheat pasta and freshly grated Parmesan and extra to pile on top.
I have included my favorite simple bread crumb recipe in the steps too. I just feel they partner really well with the soup and give you that extra filling that you may need with soup for dinner!
To make Chickpea Pasta Soup, you will need the following ingredients:
Steps to make Chickpea Pasta Soup
1 | Cook onion and garlic | 7 |
2 | Add tomato base ingredients | 17 |
Add 2 tablespoons of tomato paste along with 2 tablespoons of brown sugar, 2 teaspoons of dried oregano and â…› teaspoon of crushed red pepper flakes. Cooking for about 1-2 minutes while continuously stirring then add the can of peeled whole tomatoes and use a wooden spoon to gently break them apart. Finally, add 1 cup of tomato puree and 2 cups of chicken or vegetable stock. Cover the pot with a lid and cook on medium-low for about 10-15 minutes. | ||
3 | Add chickpeas and pasta | 10 |
4 | Add cheese | 1 |
5 | Prepare bread crumbs | 6 |
In a skillet over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Then, once sizzling, add 2 cups of bread cubes and season with ¼ teaspoon of salt and pepper each and ½ teaspoon of garlic powder. Cook, while constantly tossing, for about 5-6 minutes until golden and toasted. Remove from the heat and cool slightly. | ||
6 | Serve | |
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