Batch Notes
No notes available.
Phases
- Preparation: 10 minutes
- Cook: 35 minutes
Ingredients
- 2 tbsp - olive oil
- 1 small - onion - peeled and finely chopped
- 1 stick - celery - trimmed and finely chopped (include celery leaves if possible)
- 4 clove - garlic - crushed and peeled
- 2 14 ounce cans - chickpeas - drained and rinsed
- 5 cup - Vegetable Broth
- 8 oz - ditalini (or other small soup pasta) - Macaroni works well.
- 1 ea - lemon - juice of
- 0.50 cup - Parsley (Flat Leaf) - minced
- Extra virgin olive oil - just to pour it all over everything
- 2 tbsp - Tomato Paste
- Sea Salt - to taste
- Black Pepper - to taste
- 2 tsp - Oregano - dry - or minced fresh if you've got it
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Observations
June 12, 2026:
Really good
Instructions
Main Instructions
- Add half of the chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup with an immersion blender. Bring the puree back up to a simmer and add the pasta.
- Heat a large skillet or soup pot over medium-high heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
- Push the veggies to the side to make a spot in the pan with just oil in it. Add the tomato paste, fry separately from the veggies until it gets fragrant and the oil starts turning red. Add the oregano.
- While the pasta is cooking, warm up a frying pan with some olive oil in it. Get it just below the smoke point. While it's warming, dry off the remaining chick peas with a kitchen towel. Fry them until they get a little color. They'll spit and pop a little bit so watch out. When they're about done, add a good amount of pepper and a reasonable amount of salt.
- Cook until the pasta is tender, adding boiling water if necessary to loosen. You want the consistency to be less than soup, but not like a glurpy stew. Try to get the sauce about the same consistency as a tomato sauce.
- Stir in your lemon juice, parsley and salt and pepper to taste. Serve with the fried chick peas on top, The oil from the chick peas will have black pepper flavor infused in there, so get some of that on the dishes too. Sprinkle some parmesan or romano on top if you're into that.
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