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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Blistered Tomato Pasta e Ceci
Ingredients
3 tbsp extra-virgin olive oil
1 onion, finely chopped
1 carrot, peeled and finely diced
2 stick celery, finely diced
4 cloves garlic, thinly sliced
750ml chicken stock
150g short pasta like macaroni or orrechiette
500g cherry tomatoes
570g jar Queen chickpeas
Parmesan
A small bunch basil
Directions
Heat the oil in a large, deep frying pan over a medium heat. Scrape in the chopped onion, carrot and celery with a large pinch of salt and cook gently for 10 minutes until really soft. Scrape in the garlic and cook for 2 minutes.
Pour in the chicken stock and bring to a boil. Add in the pasta and cook for 10 minutes, stirring every now and again.
Add the tomatoes to the pan and cook for another 5 minutes until the pasta is cooked.
Pour the chickpeas into the pan, along with all of their liquid from the jar.
Season with salt and pepper.
Spoon the soup into shallow bowls and top with a heap of grated parmesan, a handful of basil leaves and a drizzle more of oil.
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