20-minute Smoky Tomato Soup with Pasta and Chickpeas Recipe
Ingredients
4 cloves Garlic
4 Tbsp Olive Oil
4 Tbsp Tomato Paste
1 Tbsp Mild Harissa Sauce / Paste (optional)
1 can (15 oz) Chickpeas, drained and rinsed
½ cup Pasta, uncooked (use any small shape like annelini, ditalini or orzo
3 cups Water (or use stock - chicken or vegetable)
Grated parmesan cheese, for serving
Chopped fresh herbs (like parsley, cilantro or green onions), for serving
PREP TIME
3m
COOK TIME
20m
TOTAL TIME
23m
YIELD 4 servings
Instructions
Peel garlic cloves and smash them with the palm of your hand.
Place a large saucepan over medium heat. Add olive oil and then garlic cloves. Saute until garlic is fragrant and just starting to turn golden, 2 to 3 minutes (don't let it burn or it will turn bitter).
Add tomato paste and harissa and saute for 1 minute more.
Add chickpeas and pasta and stir to combine everything.
Heat water / stock in the microwave until boiling (see note about liquid amount). Pour over chickpeas and pasta.
Lower heat so that the soup is at a low simmer. Simmer until pasta is al dente (just tender), ~15 minutes.
Ladle soup into bowls and top with cheese and fresh herbs. Drizzle a bit of olive oil over top if you'd like.