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
- 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.
- 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.
- Remove from heat and stir in the cheese.
- Ladle the soup into bowls and serve with additional Parmesan.