Times of Oman
Ramadan food: Chickpea pasta soup
June 19, 2017 | 5:46 PM
by Times News Service
Make this delicious and filling chickpea pasta soup today.
 
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Iftar soups

When it is time to break the fast, it is best to ease into eating, rather than going straight for a full-on meal. After having a few dates with tahini or yoghurt, the next best thing to ease into eating with is soup. But after a week, sometimes inspiration runs thin for this Ramadan staple. Here we present a soup-a-day to help with culinary brain-freeze during the Holy Month.

Chickpea Pasta Soup

Ingredients



3 tablespoons olive oil

3 sprigs rosemary, minced

2 stalks celery, roughly chopped

1 carrot, roughly chopped

1 small yellow onion, roughly chopped

6 cups vegetable stock

1 (15-oz.) can chickpeas, drained and rinsed

8 oz. cavatelli (shell shape) pasta

Kosher salt and freshly ground black pepper, to taste

2 tablespoons minced parsley

Parmesan cheese, for serving

Instructions

Heat oil in a saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 minutes. Add stock and chickpeas; simmer 5 minutes. Optional (to make the soup creamier) Remove half the chickpeas and mash until smooth; return chickpeas to pan. Add pasta and cook until just done,about 10 minutes. Season to taste with salt and pepper, then stir in parsley and serve with a sprinkle of Parmesan cheese.

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