Chickpea Pasta Stew
Serves 4-6
Adapted from Dishing Out Health
3 tablespoon olive oil
1-2 small-medium onion, diced
2 sprigs fresh rosemary
¼ cup tomato paste
6 garlic cloves, minced
1 teaspoon oregano
2 teaspoons harissa paste
¼ to ½ teaspoon red pepper flakes
1 can (15 ounce, 450 milliliter) chickpeas, drained and rinsed
10 cups vegetable or chicken broth
Cheese rinds, only if you have on hand (the rind infuses its flavors into the dish making for a richer, deeper flavor)
½ pound (¼ kilogram) small, dry pasta (such as ditalini or tripolini)
½ teaspoon salt and black pepper, plus more to taste
4 cups kale leaves, coarsely chopped into small pieces
⅓ cup grated parmesan cheese, plus more for garnish
Balsamic vinegar or balsamic creme, for garnish
Heat a large pot over medium heat. As the pot is heating up, add the olive oil. Once hot, add the onions and the rosemary sprig. Sauté the onions until they’ve soften, about 6 to 7 minutes.
Stir in the tomato paste, garlic, and red pepper flakes. While stirring occasionally, allow the tomato paste caramelize, about 3 minutes.
Before adding the chickpeas, take a handful and mash them up, using a fork, spoon, or emersion blender. This helps make for a creamier sauce.
Add both the whole and the mashed chickpeas into the pot and stir them into mixture so they are fully coated. Sauté the chickpeas, allowing them to soften, for about 3 minutes.
Add the broth and cheese rinds, if you’re using. Scrape the bottom of the pot to release any bits stuck to the bottom. Bring the stew to mixture to a boil, add the pasta, and season with salt and pepper.
Reduce the heat and allow the soup to simmer, uncovered, until pasta is al dente, about 10 minutes.
Remove rosemary sprigs and stir in kale and grated parmesan cheese. Continue cooking, uncovered, until the greens are wilted, about 2 more minutes. Taste and season to your preferences.
Ladle the soup into bowls and garnish with grated cheese and a splash of balsamic vinegar or balsamic creme.
Enjoy!