Chickpea Soup
Over a year ago
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Ingredients
- 6 cloves garlic crushed
- 6 cups water / chicken / vegetable broth
- 2 cans chickpeas drained
- 1 onion (large) - chopped
- 2 carrots - medium peeled and diced
- 2 tablespoons parsley chopped finely
- 1 tablespoon instant Bouillon / chicken bouillon granules
- 2 bay leaves
- ¼ teaspoon ground black pepper
- 4 ounces (about 1.5 cups) tube pasta
Accompaniment
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Description
Hearty and wholesome soup, lovely with some freshly baked bread
Method
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1
1) Spraringly spray a pan with nonstick olive oil cooking spray, and preheat over medium heat.
2) Add the garlic and gently saute it for approximately 30 seconds, until it starts to change colour.
3) Add the remaining ingredients except for the pasta, and bring the whole lot to the boil over a high heat. Reduce the heat to lower, cover and simmer for 30 minutes, or until the vegetables are soft. Remove the bay leaves from the soup and dispose of them.
4) Place the mixture into a blender, and carefully blend at a low speed until you have a smooth mixture.
5) Add the pasta to the pot and bring to the boil over a medium / high heat. Reduce the heat to medium / low and cover - simmer for 10 minutes, until the pasta is al dente. Don't overcook, as the pasta will continue to cook in the hot soup.
6) Ladle the soup into individual serving bowls and serve piping hot.
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