Heat oil in a 6-qt. saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 minutes. Add stock and chickpeas; simmer 5 minutes. Remove half the chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes; season with salt and pepper. Stir in parsley and serve with parmesan cheese.
March 5, 2023
31/2 stars. I didn't have small pasta so I used smaller ;-) I used Orzo. It was good needed more salt than I generally use. The Orzo soaked up most of the broth so it was more stew than soup. I liked it and would make it again. I added Vegan Parm ( hemp hearts, nutritional yeast, onion and garlic powder)
May 13, 2020
I left out the rosemary & used chicken broth instead of vegetable and it was great!! Never thought of using chickpeas in a soup.