Chickpea and Tomato Pasta Soup

Chickpea and Tomato Pasta Soup


168 people made this

A VERY easy vegetarian meal in a bowl. The combination of chickpeas with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.


Serves: 4 

  • 1.3L vegetable stock
  • 3/4 cup (115g) small shell pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (400g) tin chickpeas, drained and rinsed
  • 1 (800g) tin whole peeled tomatoes, chopped, juice reserved
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt and pepper to taste

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Bring vegetable stock to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
  2. Meanwhile, heat oil in a small frypan over medium heat. Saute onions and garlic until translucent. Stir into pasta and add chickpeas, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

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