Soup of Chickpeas, Pasta, and Rosemary

1. 1

   Heat oil in a saucepan over med-high heat.

2. 2

   Add in onion and garlic; stir/saute until onion begins to soften, 2-3 minutes (dont let garlic burn).

3. 3

   Add in chickpeas, rosemary, broth, and pepper flakes; bring to a boil.

4. 4

   Cover, decrease heat to medium, and simmer for 10 minutes.

5. 5

   Stir in pasta, increase heat to med-high, and cook, stirring frequently to prevent sticking, until the pasta is tender but firm, about 10 minutes.

6. 6

   Season with salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.