Here’s the thing, I like to eat and I like to eat well but I don’t really like to cook. I’m constantly looking for recipes that require minimal effort but produce tasty and nutritious meals. I hate coming home and staring into the fridge trying to create a meal of out of pickles, last week’s leftovers and French’s mustard.
I’m participating in #febphotoaday on Instagram this month and a couple days ago the required image was “dinner”. It happened to be the same night I managed to scrounge up the makings for one of my favourite meals: Chickpea and Pasta Soup. I posted the image up and a few people asked for the recipe so here it is. It’s pretty easy and, since the ingredients are so basic, you can definitely substitute here and there (if you don’t have thyme, crushed red pepper flakes give this soup a pretty solid kick!).
Chickpea and Pasta Soup
- 1 tbsp unsalted butter
- 1 medium onion, minced
- 1/2 tsp dried thyme
- 1 16-ounce can of tomatoes, including juice
- 2 garlic cloves, minced ( about 2 tsp)
- 2 cups cooked chickpeas (drained and rinsed if canned)
- 1/2 cup small pasta (elbow) cooked al dente
- Ground pepper
- 1/4 Parmesan cheese
- In a large saucepan melt butter and cook the onion with thyme, stirring for 5 minutes
- Add the tomatoes, their juice and the garlic, simmer the mixture, stirring occasionally for 15 minutes
- Add the broth and chickpeas, simmer the soup, stirring occasionally for another 15 minutes
- Add the pasta and pepper, and cook soup until the pasta is warm. Think soup with extra stock or water.
- Serve with Parmesan.