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Rosemary and Chickpea Soup    HT  SP  Italian 50mins

Serves 4     Hot  Pulses Soups Eggless  Italy  Europe



2 Carrots, chopped

1 Large Onion, chopped

1 Garlic Clove, crushed

50g/2oz Butter

2 sprigs Fresh Rosemary, washed and dried

Salt and Black Pepper

400g/14oz tinned Chickpeas

1L/2pts Chicken Stock

100g/4oz Small Pasta shapes, Stellette or similar




1. Melt the butter in a pan, add the carrot, onion and garlic and sauté for 5 minutes. Add the rosemary to the pan together with some black pepper and continue to fry for a further 5 minutes.


2. Add the chickpeas and stock, bring to the boil and simmer for 10 minutes.


3. Remove the rosemary, transfer the soup to a food processor and blend until smooth. Alternatively, pass through a sieve.


4. Return the soup to the pan and bring to the boil. Add the pasta and simmer for 10 minutes or until the pasta is tender.


5. To serve - adjust the seasoning if necessary, transfer to a soup tureen and serve with freshly grated parmesan.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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