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Chickpea Pasta Soup.

Jessica, How Sweet Eats
  • 45 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

1/2

sweet onion, diced

2

garlic cloves, minced

1/4 tsp

salt

1/4 tsp

pepper

2 tbsp

tomato paste

2 tbsp

brown sugar

2 tsp

dried oregano

1/8 tsp

crushed red pepper flakes

1 28 ounce can

whole peeled tomatoes

1 cup

tomato puree

2 cups

low-sodium chicken or vegetable stock

1 15 ounce can

chickpeas, drained and rinsed

1 cup

whole wheat pasta

1 cup

freshly grated parmesan cheese, plus more for topping

chopped fresh parsley + basil for topping

quick stovetop breadcrumbs

1 tbsp

olive oil

1 tbsp

unsalted butter

2 cups

(torn/cubed) multigrain bread pieces

1/2 tsp

garlic powder

1/4 tsp

salt

1/4 tsp

pepper