Pasta with chickpeas (Pasta e Cecil) is the perfect winter soup. This Italian classic is nutritious, full of protein and rich in carbohydrates; it is just what we need once the weather gets chilly.

Serves 6 

Prep time 10 minutes 

Cooking time 30 minutes

INGREDIENTS:

2 1/2 cups cooked chickpeas well drained 

1 cup small shape pasta such as Ditalini 

1 garlic clove peeled and crushed 

2 tablespoons Extra Virgin Olive Oil

1/2 small onion finely chopped 

6 cups vegetable broth more if needed 

Freshly grated parmesan cheese

Salt and freshly ground pepper to taste

STEPS

In deep saucepan, heat oil over medium heat. 

Add the garlic, the chopped onion and sauté for about 2 minutes or until the onion is translucent, stirring frequently. Remove the garlic and set aside.

Add the chickpeas, salt and pepper to taste, then add the broth and bring to a boil. 

Remove about a quarter of the chickpeas and mash or purée with a fork or hand food processor.

Return the puréed chickpeas to the soup and bring to a boil again, over moderate heat, stirring occasionally. Add the pasta and simmer, covered, until the pasta is al dente. 

Remove from heat and stir on the parmesan cheese. Let stand for 2 to 3 minutes.

Garnish with more parmesan cheese and drizzle olive oil.

Serve immediately, while the soup is hot.