Chickpea Soup Forever
The flavour of this soup is unbelievable — there’s the somewhat bland but reassuring flavour of chickpeas, but also a deeply savoury element which hits that umami button, and then hits it again.
Total Steps
7
Ingredients
13
Tools Needed
6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stick celery, chopped
- 1 carrot, chopped
- 1 sprig rosemary, finely chopped
- 1 liter chicken stock(optional)
- 3 cans chickpeas (400 gram each)
- 200 grams small pasta (such as ditalini or conchigliette)
- 2 tablespoons tomato paste
- 1 small red chilli, seeds removed and finely chopped
- 150 grams spinach, roughly chopped
- 4 pork sausages
Instructions
Step 1
Heat the olive oil in a heavy-bottomed pot and add the onion, garlic, celery, carrot, and rosemary. Cook on a very low heat until the vegetables are soft and the onion translucent.
Step 2
Add half the stock (500ml) to the pot, along with half the chickpeas and all of the pasta. Simmer until the pasta is cooked.
Step 3
In the meantime, warm the remaining stock and chickpeas together in a separate pot, then blend using a handheld blender. Pour this mixture into the main pot, add the tomato paste and chilli, and stir to combine.
Step 4
Add the spinach and simmer.
Step 5
While the soup is simmering, squeeze the pork sausage filling into a non-stick frying pan and fry until nicely browned. Break up the pork mince into chunks.
Step 6
If the soup is too thick, add a little water or stock until it reaches a desirable consistency. Season to taste.
Step 7
Ladle the soup into bowls, drizzle with a little extra virgin olive oil, top with the pork, and serve.