Pasta Madness

Chickpea Soup with Harissa & Rosemary

Serve with:

Ingredients

  • ¼ cup (60 ml) extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon minced fresh rosemary (from about 1 medium sprig)
  • 1 tablespoon (15 grams) tomato paste
  • 1 tablespoon (15 grams) harissa, or more depending on your spice preference
  • 2 (15-ounce) cans chickpeas
  • 4 cups (1 liter) vegetable or chicken stock, or water, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 12 ounces (340 grams) fresh pasta or 8 ounces (225 grams) dried pasta of choice
  • 1½ ounces (45 grams) finely grated Pecorino Romano
  • Salsa verde for serving (optional, but recommended)

Directions

  1. In a Dutch oven or medium pot, warm the oil over medium heat. Add the garlic and rosemary and cook, stirring often, until soft, sizzling, and fragrant, about 3 minutes. Stir in the tomato paste and harissa and cook, stirring, 1 minute more. Turn off the heat.
  2. Add one can of chickpeas and their liquid to the pot. Crush the beans with a potato masher or the back of a fork, or blend until smooth with an immersion blender. Return the pot to medium heat and add the rest of the chickpeas and their liquid, as well as the stock. Season generously with salt and pepper.
  3. If using fresh pasta, simmer the soup, uncovered, until slightly thickened, 15 to 20 minutes, stirring occasionally. Then turn up the heat to a gentle boil, add your pasta of choice, and cook, stirring constantly, until tender.
  4. If using dried pasta, bring the soup to a gentle boil and immediately add your pasta of choice. Reduce the heat to a simmer and cook, stirring often, until the pasta is al dente or cooked to your liking.
  5. When the pasta is done, turn off the heat and wait until the bubbles subside. Add the cheese and mix vigorously until incorporated. Season to taste. Divide the soup among bowls and top with a spoonful of salsa verde, if using.

Note: The soup will continue to thicken as it cools, so if you prefer a brothy consistency, gently reheat the leftovers with more stock or water.

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