Italian Chickpea Soup

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp olive oil 

1 small onion or ½ a large, chopped

1 clove garlic, bruised 

½ small dried chilli (optional)

1 small sprig rosemary

1 can chickpeas, drained and rinsed

750ml chicken or vegetable stock 

½ cup ditalini pasta (or other soup-style short pasta)

Juice ½ lemon and zest, to garnish 

1 large handful freshly grated parmesan

Method

Heat oil in a medium pot and add the onion, garlic, chilli and rosemary. Cook over medium heat to soften for 3-4 minutes without any colour. Add the chickpeas and add enough stock to cover with the chickpeas by 2 cm. Place the lid on and cook for 15-20 minutes.

Remove the chilli and rosemary, and pour the soup into a blender and blend until silky smooth. It should still be runny. Pour back into the pot and bring to the boil. Add the pasta and, stirring regularly, cook until al dente. Remove off the heat and add parmesan and lemon juice. Check seasoning.

Serve with a sprinkle of lemon zest, extra parmesan and a drizzle of extra virgin olive oil.