Lindsay has been joining us for dinner while her husband is out of town, and it has been so much fun! It’s nice to have someone around while I’m preparing dinner. She looked through some of my recipes, and thought this one looked interesting. I hadn’t made it in a long time, so I was happy to revisit it.
I love how the chickpeas become soft and creamy, and the touch of cinnamon adds a bit more depth to the flavor.
Mediterranean Chickpea and Pasta Soup
- 2 teaspoons olive oil
- 1/2 cup diced onion
- 1 3/4 cups water
- 1 (14 1/2-ounce) can vegetable broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1 (15-ounce) can chickpeas, drained
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1/2 cup uncooked ditalini (very small pasta)
- 2 tablespoons chopped fresh parsley
Heat oil in a large saucepan over medium heat. Add onion and saute 3 minutes or until tender. Add water and next 6 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add pasta, and cook 9 minutes or until pasta is tender. Stir in parsley.
Makes 4 servings.
Source: Cooking Light magazine, I think.