20-minute Smoky Tomato Soup with Pasta and Chickpeas Recipe

Name: 20-minute Smoky Tomato Soup with Pasta and Chickpeas
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Yield: 4 servings
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

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.