You start of by heating some olive oil in a pot and you saute the celery, onion and garlic for about 15 minutes on the lowest setting you can. You want them to soften but not colour.
After the onion mixture is soft add the chickpeas and the stock and bring to a boil then reduce to a simmer and leave for 20 minutes.
After 20 minutes remove half the chickpeas and blend the remaining chickpeas (I used a hand blender), then return the while chickpeas to the pot with the mashed chickpeas and add the uncooked pasta.
Continue to cook until the pasta is done. This should take around 12 minutes, but keep tasting. If the mixture is getting too thick you can add some boiling water to loosen it.
Season with salt pepper.
Serve with chopped rosemary and parsley on top.
- 1 tablespoons olive oil
- 1 small onion, peeled and finely chopped
- 1 stick of celery, trimmed and finely chopped, plus celery leaves if available
- 1 clove of garlic, peeled and finely chopped
- Extra virgin olive oil
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- 2 x 400g cans chickpeas, drained and rinsed
- 3 cups chicken or vegetable stock
- 100g ditalini or other small soup pasta
- A good handful of parsley, leaves picked and roughly chopped
- Juice of half a lemon