Pasta and Chickpea Soup
Nutrition per serving
Calories | 346 kcal |
Protein | 12.9 g |
Carbs | 59.7 g |
Fats | 6.4 g |
Saturated Fat | 0.7 g |
Monounsaturated Fat | 2.7 g |
Polyunsaturated Fat | 1.3 g |
Sugars | 9.3 g |
Fiber | 10.2 g |
Sodium | 315 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.