5.0
(3)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
Step 2
Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
Step 3
Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.
Your folders
connoisseurusveg.com
5.0
(8)
30 minutes
Your folders
bellyfull.net
5.0
(27)
15 minutes
Your folders
burlapandbarrel.com
Your folders
ricette.giallozafferano.it
4.3
(33)
140 minutes
Your folders
delicious.com.au
Your folders
greatitalianchefs.com
Your folders
kalejunkie.com
Your folders
themediterraneandish.com
4.9
(15)
45 minutes
Your folders
elavegan.com
5.0
(6)
15 minutes
Your folders
delicious.com.au
4.0
(1)
140 minutes
Your folders
ourtableforseven.com
10 minutes
Your folders
smulweb.nl
4.5
(5)
30 minutes
Your folders
jamieoliverdishes.com
3 hours
Your folders
delishsides.com
1 hours, 25 minutes
Your folders
delishsides.com
1 hours, 10 minutes
Your folders
jamieolivereats.co.uk
45 minutes
Your folders
seriouseats.com
Your folders
holycowvegan.net
5.0
(3)
20 minutes
Your folders
acouplecooks.com
4.6
(20)
25 minutes