Ingredients
Method
Soak the chickpeas
- Place dried chickpeas in a large bowl, add water and a pinch of bicarbonate of soda. Soak overnight.
Rinse and cook the chickpeas
- Drain and rinse well. Add chickpeas to a pot with fresh parsley and enough water to cover. Simmer gently for about 1.5 hours until tender.
Blend part of the chickpeas
- Scoop out a ladle of chickpeas and blend until smooth. Stir this puree back into the pot to create a creamy base.
Infuse the olive oil
- Heat olive oil in a small pan. Add garlic and fresh rosemary. Cook until the garlic turns golden and the rosemary releases its aroma. Pour this scented oil into the soup.
Cook the pasta separately
- Boil pasta in a separate pot until al dente. This prevents the soup from becoming too starchy.
Combine and adjust
- Add the cooked pasta to the soup. If it looks too thick, add a little water to loosen it. Season with salt and pepper.
Finish and serve
- Stir in chopped parsley. Drizzle with extra olive oil before serving. Enjoy hot with crusty bread.
Notes
- The soup tastes even better the next day as the flavors deepen.
- If it gets too thick after cooling, just add a splash of water or broth before reheating.
- Fresh rosemary makes a big difference—don’t swap for dried unless you have to.
- For a richer bowl, add crispy pancetta or grated Parmigiano-Reggiano.
- Freezes well for up to three months.