Pasta and Chickpea Ragù
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 19 oz can
- chickpeas, rinsed and drained
- 540 mL
- 1
- small onion, chopped
- 3
- cloves garlic, peeled and halved
- 2 tbsp
- olive oil
- 30 mL
- 1
- potato, peeled and diced
- 1
- bay leaf
- 1 pinch
- crushed red pepper flakes
- 4 cups
- vegetable or chicken broth
- 1 litre
- 2 tbsp
- tomato paste
- 30 mL
- 4 oz
- your choice of short pasta (rings, shells, etc.)
- 115 g
- 1/4 cup
- grated Grana Padano cheese
- 20 g
- Salt and pepper
- 2 tbsp
- chopped fresh parsley or basil
Directions
Step 1
In a bowl, place 1 cup of the chickpeas. Set aside.
Step 2
In a saucepan, brown the onion and garlic in the oil. Add the remaining chickpeas, the potato, bay leaf, red pepper flakes, broth and tomato paste. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for about 15 minutes or until the potato is tender.
Step 3
Remove the bay leaf. In a blender, purée the mixture until smooth. Strain and pour back into the saucepan.
Step 4
Add the pasta and cook over medium heat until al dente, stirring frequently to prevent the pasta from sticking to the bottom of the saucepan. Add a little broth or water if necessary. The texture should be thick, close to a purée. Add the reserved chickpeas. Adjust the seasoning.
Step 5
Ladle the soup into serving bowls. Drizzle with olive oil and season with pepper if desired. Sprinkle with the cheese and fresh herbs.
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