Rustic Chickpea soup

By • January 9, 2015 0 Comments

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Serves 4

  • 1 tablespoon olive oil
  • 1 sweet potato chopped into bite sized pieces
  • 2 celery sticks chopped
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 14 ounces tin chickpeas (garbanzo beans) rinsed and drained
  • 14 ounces chopped tomatoes
  • 4 cups vegetable stock
  • 2 tablespoons freshly chopped herbs
  • Salt to taste
  • 1/4 teaspoon chilli flakes
  • 1/2 cup mini pasta shells
  1. Heat the oil and fry the sweet potato, celery and onion and fry for 8 mins until soft.
  2. Then add the garlic and stir fry for 30 sec
  3. Add in the chickpeas, tomatoes, stock, herbs, salt and chilli, bring to the boil and then simmer for 8 mins.
  4. Then add in the pasta and simmer for between 8-10 mins until the pasta is cooked.
  5. Serve the soup topped with fresh basil pesto and crusty bread.

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