For 4 Servings:
1 medium onion, chopped
1 big garlic clove, minced
1/2 cup of diced celery knob
1 carrot, sliced or cubed
2 sprigs of fresh rosemary
1-2 cups of cooked chickpeas (1 can)
3 cups of vegetable broth
1/2 cup of crushed tomatoes
1/2 cup of whole wheat fettucine broken.
1 cup of fresh herbs, chopped basil, parsley…
1 tbs lemon juice
Heat some oil in a skillet and saute onion and garlic until transparent. Add the chopped celery and carrot and sauté for abt. 15 min.
Add the chickpeas, the broth and rosemary and cook for about 20 minutes, until the chickpeas are tender. Mash about half of the cooked chickpeas in a blender and add back to the soup. Add the crushed tomato sauce, and pasta and simmer about 10 more minutes or until the pasta is done. Add the herbs, basil or parsley and finalize with lemon juice. Let sit for some time to cool and settle.
Optional: Serve with a garnish of grated veg. cheese.
©Mighty Forks 2011