1 16 oz can Chickpeas/Garbanzo beans
1/4 cup Extra virgin olive oil
2 Celery stalks, finely chopped
1 Medium yellow onion, finely chopped
4 cloves of fresh garlic smashed
2 Rosemary sprigs, leaves picked and chopped
1 quart Chicken or vegetable stock
1/2 cup broken spaghetti
Crushed red pepper flakes to taste
Salt and pepper to taste
Chopped parsley for garnish
I like to call this dish "Sticks and Stones" because the broken spaghetti resembles sticks and the chickpeas remind me of tiny stones.
Heat a soup pot over medium heat. Add the olive oil, onion, celery, garlic and rosemary. Stir to coat with oil, Cover the pot and cook over low heat for about 10 minutes until the onions and celery are tender. Rinse and drain chickpeas and add to pot with stock. Stir well and cook another 15 minutes till chickpeas are very tender. Remove about 1 cup of the chickpea and vegetable mixture and puree in blender or food processor. Return puree to pot to thicken soup. Add pasta and cook another ten minutes till done. Season to taste with salt, pepper and red pepper flakes. Serve in heated soup plates topped with parsley.