Pasta and Chickpea Soup
Nutrition per serving
| Calories | 392 kcal |
| Protein | 14.9 g |
| Carbs | 67.9 g |
| Fats | 6.9 g |
| Saturated Fat | 0.8 g |
| Monounsaturated Fat | 2.8 g |
| Polyunsaturated Fat | 1.5 g |
| Sugars | 10.3 g |
| Fiber | 11.6 g |
| Sodium | 357 mg |
Ingredients
| Pasta Shells | |
| Garlic | |
| Celery | |
| Fresh Rosemary | |
| Tomato Puree | |
| Olive Oil | |
| Onion | |
| Chives | |
| Chopped Tomatoes (canned) | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained |
1. Heat oil in saucepan. Add diced onions, celery, and garlic. Cook on a low heat for 5 minutes.
2. Add rosemary, tin of tomatoes, puree. Season with salt (optional) and pepper.
3. Add chickpeas and pasta and 1 litre of water and cover the saucepan with a lid. Allow to cook for 10 minutes and the pasta has cooked properly.
4. Pour into bowl and add fresh chives to taste.