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1
Put the 3 tablespoons oil in a large saucepan or stockpot over medium-high heat.
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2
Add the garlic, carrot, celery, and onion and cook, stirring occasionally, until the vegetables are fragrant and softened, about 5 minutes.
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3
Add the rosemary and chickpeas and stir well.
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4
Pour in enough water to cover the chickpeas, cover, lower the heat, and simmer for 10 minutes.
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5
Cool the mixture slightly if time allows (its never a good idea to puree boiling hot mixtures if you can avoid it).
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6
Use a food mill, an immersion blender, or an upright blender to puree the mixture.
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7
If you are going to refrigerate the soup, do so now.
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8
If not, return it to the saucepan and reheat over low heat.
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9
Meanwhile, cook the pasta in boiling salted water until nearly tender; drain.
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10
Just before serving, stir the pasta into the soup and reheat.
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11
Season with salt and pepper, garnish with parsley, and serve, drizzled with a little more olive oil.
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12
Add 1/2 cup canned plum tomatoes, chopped, with their juices, after the vegetables have softened.
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13
Cook for 5 minutes and then substitute 1 cup dried lentils (no need to soak) for the chickpeas.
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14
Stir well, add enough water to cover, cover the pot, and simmer for 30 minutes.
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15
Cook the pasta as in step 2 and proceed directly to step 3.
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16
Do not puree the soup mixture.
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17
Instead, just add the cooked pasta before serving.
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18
Add 1/2 cup canned plum tomatoes, chopped, with their juices after the vegetables have softened.
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19
Cook for 5 minutes and add the cooked chickpeas.
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20
Do not add water to cover.
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21
Instead, continue stirring and cook over low heat for 10 minutes.
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22
Meanwhile, cook 1 cup short Italian pasta, like penne, rigatoni, or fusilli.
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23
Toss the cooked pasta with the chickpea mixture, season with salt and pepper, garnish with parsley, and serve.
