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Chickpea & rosemary soup by guest blogger ‘The Mitch’

November 12, 2009

Soup

Simon makes ice cream. Not just any ice cream though, ice cream which is legendary in the northern suburbs of Melbourne. Think amazing deconstructed desserts like carrot cake or baklava (you can check out his ice cream blog here). It just so happens that Simon ‘The Mitch’ also makes a damn good soup.

The Mitch Says:


I stole this recipe from my old housemate. It is truly the easiest, most delicious winter soup (or summer soup, for that matter) you could ever hope to make.

You’ll need:

  • 2 or 3 garlic cloves, crushed or finely chopped.
  • 1 or 2 large sprigs rosemary
  • a good glug of olive oil
  • 2 x 400g tins tomatoes
  • 2 chicken stock cubes (vegetarians – buy the Massel brand. It’s all the flavour of a tiny block o’ chicken with none of the actual chicken)
  • 2 x 400g tins chickpeas
  • 100g risoni or other soup pasta
  • approx 1 litre of water
  • salt and pepper

To cook:

Drain the chickpeas and set them aside. Put a good splash of olive oil in a saucepan and put it on the stove. Once it’s nice and hot throw in the garlic and the rosemary (removed from the sprig). Fry for a minute or two to release the flavours.

Add the tomatoes, the stock cubes and the water. Bring it to the boil, then add the chickpeas and reduce the heat to a simmer.

Simmer until the soup is about half-reduced, then add the pasta and cook until it’s soft. Careful – that soup pasta can really soak up liquid, so keep an eye on it to make sure nothing burns.

Season to taste and serve with bread and optional grated parmesan.


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One Comment leave one →
  1. Maria permalink
    December 5, 2009 6:27 pm

    Yum. My mum makes one just like this.

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