2canschickpeas, rinsed and drained15.5oz [425g each]
1tbsprosemary leaves, finely chopped
1tspthyme leavesfinely chopped
sea salt and freshly cracked black pepper
9ozshort pasta (such as ditali, shells, or mezzi rigatoni)
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrot and potato, followed by the garlic, chickpeas, rosemary and thyme. Sauté all the vegetables for 5 minutes, or until they begin to soften, adding a splash of water if they begin to brown too much. Season with a generous pinch of sea salt and freshly cracked black pepper to taste.
Optional step: For a creamier result, transfer ⅓ of the vegetables and chickpeas into a blender, add a ladle of stock and blend all the ingredients, then transfer the mixture back into the pot.
Pour in the remaining stock, cover the pot with a lid and bring to a boil, then reduce the heat and simmer for 5 to 7 minutes. Add the pasta into the pot, and let it cook for about 10 minutes or until tender to the bite, then adjust the seasoning to taste.
Remove the pot from the heat, drizzle the remaining 1 tablespoon of olive oil over the top, and divide the soup between 4 bowls. Season with extra freshly cracked black pepper and serve.
Storage tips:Store leftover pasta in an airtight container, it will keep well in the fridge for up to 2 days.