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

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


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


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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