Pasta & Chickpea / Pasta e Ceci

Is it a pasta dish or is it soup?
For me, it’s the best of both worlds.

One 16oz can of chickpeas, drained
6 cloves of garlic, smashed
4 cups of chicken broth
1/2 lb small pasta of choice (ditalini or shells)
1/3 cup olive oil
1/2 cup parmiggiano-reggiano, freshly grated
Salt and pepper

                                                                                                 serves 6

  1. In a saucepan set over moderate heat, brown the garlic in the olive oil, about 2 minutes. Add the chickpeas and season with salt and pepper. Cook and stir for about 3 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes.
  2. Remove about 1/4 of the chickpeas with a slotted spoon and puree in a blender or food processor. Return the puree to the soup and bring to a boil over moderate heat, stirring occasionally. Add the pasta and simmer, covered, until the pasta is al dente.
  3. Remove from heat and stir in the cheese.
  4. Ladle the soup into bowls and serve with additional Parmesan.

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