Pasta and Chickpea Ragù
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 4
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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