Chickpea Recipes: This pasta & chickpea soup is a filling dinner especially topped with these incredible cheesy toasts. Add a sprinkling of parmesan for a burst of flavour!
Print

Pasta & Chickpea Soup with Cheesy Toasts

This pasta & chickpea soup is a filling dinner especially topped with these incredible cheesy toasts. Add a sprinkling of parmesan for a burst of flavour!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 574kcal
Author Amy Fulwood

Ingredients

  • 2 tbsp Olive Oil
  • 1 Medium Onion chopped
  • 2 cloves Garlic chopped
  • Salt and Pepper
  • 3 tbsp Tomato Puree
  • Pinch of Chilli Flakes add more to taste
  • 1/2 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 2 400 g tins Chopped Tomatoes
  • 500 ml Vegetable Stock
  • 100 g Pasta I used shells but you can use which short cut shape you fancy
  • 1 400 g tin Chickpeas drained

For the Cheese Toasts

  • 1 French Baguette
  • 100 g Cheddar Cheese grated
  • 2 cloves Garlic chopped

To Serve

  • Fresh Parsley chopped
  • Parmesan finely grated

Instructions

  • Heat your olive oil over a medium heat and gently sweat the onion and garlic with a good helping of salt and pepper until translucent, about five minutes.
  • Add the tomato puree, chilli flakes, smoked paprika and oregano and cook for a couple more minutes. Add the chopped tomatoes and vegetable stock. Cover and allow to cook for 15 minutes over medium heat. At this point, preheat the oven to 200°C.
  • Remove the lid and give everything a good stir. Tip in the pasta and chickpeas. At this point you may need to add a little more stock if it is looking dry. I don't like particularly brothy soups so I was happy with it being quite thick but if you're looking for something a bit more liquidy then add more stock until you get the consistency you like. Cover again and leave to cook until the pasta is just cooked, about 10 minutes.
  • While the soup is finishing cooking slice or rip the baguette into 10cm chunks. Place on a baking tray, sprinkle each with some chopped garlic and place in the oven for 2 minutes. Remove from the oven, sprinkle with some grated cheddar and return to the oven until the cheese is melted and starting to brown. Serve the soup topped with the cheesy toasts and sprinkling of parmesan and parsley.

Notes

Did you make this recipe?

Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!
 

Nutrition

Calories: 574kcal | Carbohydrates: 78g | Protein: 22g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 1609mg | Potassium: 761mg | Fiber: 9g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 22.9mg | Calcium: 347mg | Iron: 5.9mg