Comments on: To cure what ails you: Chickpea and Pasta Soup

By: How To Become An Online Power Seller

How To Become An Online Power Seller — Wed, 10 Mar 2010 23:22:31 +0000

[...] To cure what ails you: Chickpea and Pasta Soup – A cooking blog … [...]

By: But Without the Nuts: Pistou Soup – A cooking blog - Kitchenist

But Without the Nuts: Pistou Soup – A cooking blog - Kitchenist — Fri, 04 Dec 2009 10:45:15 +0000

[...] I’ve mentioned before, I’m a big fan of soup when I’m feeling under the weather. So when I saw this recipe in [...]

By: July round-up - A cooking blog - Kitchenist

July round-up - A cooking blog - Kitchenist — Sat, 01 Aug 2009 12:27:36 +0000

[...] for Autumn. I’ve written about my favourite Spicy Chickpea Curry, tried my hand at a Chickpea and Pasta Soup, and shared a delicious baked pasta dish- Cabbage and Cauliflower [...]

By: Greens n’ beans: Swiss Chard with Cannellini Beans - A cooking blog - Kitchenist

Tue, 28 Jul 2009 16:39:21 +0000

[...] lover: lentils, chickpeas, beans small and large, I’ll take ‘em all. I like them in soups, curries, cold salads, warm salads- I even like them with pasta, for heaven’s sake! In fact, [...]

By: MH

MH — Mon, 13 Jul 2009 02:31:30 +0000

um so guess who made this tonight in her little closet kitchen!? Successful and delicious!! I even took a picture. Going to send it to you :)

By: THB

THB — Sun, 12 Jul 2009 15:46:28 +0000

If you have time, and this can be done largely unattended, don’t use canned chickpeas, but buy the best bulk and dried ones, soak them overnight and then put them in a very heavy (cast – iron type is best) casserole with a bay leaf and a bit of salt and enough water to cover by at least two inches. Then bring to a simmer and put in a 300 deg oven and try and regulate to get down to a bare simmer – you can probably get it down to 275 or so. Leave for 2-3 hours checking for the water level, add if necessary, and take them out just before the skins start coming off.

After draining and cooling these freeze wonderfully and you will always have some on hand – and the taste is way better than any canned ones, and has none of those nasty preservatives in it.

By: Ele

Ele — Sat, 11 Jul 2009 21:12:02 +0000

Dana- I actually couldn’t find ditalini anywhere, and this macaroni was the smallest shape I could get my hands on. I also love how it looks, though- I like the contrast between the chickpeas and pasta!

Karen- That is such a good idea, I should have done that. I keep parm. rinds in the freezer (I’m always reading to do that) but always forget about actually using them when I make soups! It’s a great flavour with the soup, though- some sprinkled on top worked well.

By: Karen

Karen — Fri, 10 Jul 2009 21:34:30 +0000

I made this a few weeks ago – it was amazing. I added a leftover rind from some parmesan during the stewing process, and it added a delicious thick cheesy flavor. Definitely recommend.

By: Dana

Dana — Fri, 10 Jul 2009 17:38:41 +0000

I have made that soup countless times – it is so incredibly delicious that I find myself craving it. And so simple! I always add extra pasta so it is more of a stew than a soup. I usually use the smaller pasta he suggests, but I love how the larger noodles look in your dish!