This Italian soup works as a starter or main. It's quick easy to make, and perfect if you have a friend round impromptu for lunch.
Ingredients:
- 250g Chickpeas, tinned or pre-soaked. (This is the thunder).
- Two handfuls short pasta, such as fusilli or tortellini. (This is the lightning).
- Good quality vegetable or chicken stock. (Swiss Bouillon or Marigold).
- 1 litre water
- Parsley
- Grating cheese
Serves two portions.
Method:
-
Boil water, add salt and stock.
- Cook the pasta in a separate pot (or the same one if you don't mind).
- Four to five minutes before it's cooked, add the chickpeas.
-
Add salt and pepper to taste.
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Serve with cheese and a sprig of parsley in each bowl.
