"About 30 minutes" chickpea and pasta soup with rosemary from Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes by Betty Rosbottom

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Arugula salad tossed with Parmesan oil and lemon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on January 04, 2017

    For some reason my five-year-old turned his nose up at this soup, blaming the orzo pasta for his dislike. On the other hand, the baby loved it. Overall, I think it's a very comforting, simple soup with a nice depth of flavor from the rosemary. Since I used orzo, however, I should have probably only used about half a cup. With a whole cup, the soup turned into something of a pasta stew (not that there's anything wrong with that).

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