Pasta & Chickpea Ragu
1 can (19 oz/540 ml) chickpeas, rinsed and drained
1 small onion, chopped
3 cloves garlic, peeled and halved
2 tbsp (30 ml) olive oil
1 potato, peeled and diced
1 bay leaf
1 pinch crushed red pepper flakes
4 cups vegetable broth
4 cups chicken broth
2 tbsp tomato paste
4 oz short pasta (rings, shells, etc.)
¼ cup grated Grana Padano cheese
2 tbsp chopped fresh parsley or basil
Salt and pepper
In a bowl, place 1 cup of the chickpeas. Set aside.
In a saucepan, brown the onion and garlic in the oil. Add the remaining chickpeas, the potato, bay leaf, red pepper flakes, broth and tomato paste. Season with salt and pepper. Bring to a boil.
Cover and simmer over medium heat for about 15 minutes or until the potato is tender.
Remove the bay leaf. In a blender, puree the mixture until smooth. Strain and pour back into the saucepan.
Add the pasta and cook over medium heat until al dente, stirring frequently to prevent the pasta from sticking to the bottom of the saucepan. Add a little broth or water if necessary. The texture should be thick, close to a puree. Add the reserved chickpeas. Adjust the seasoning.
Ladle the soup into serving bowls. Drizzle with olive oil and season with pepper if desired. Sprinkle with the cheese and fresh herbs