Ingredients
- 1 can garbanzo beans
- 1 Tbsp olive oil
- 1 small onion – diced (or sub 1-2 leeks)
- 1 cup chopped fennel bulb, or sub celery
- 2-3 cloves garlic, minced
- 1 Tbsp fresh thyme (1 tsp dried thyme)
- 2 cups vegetable stock
- 1 cup water
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1/2 tsp coriander
- 2 oz small pasta
- 2-4 cups finely chopped green veggies (any combination of broccoli, green beans, spring peas, kale, asparagus, peas, cauliflower). Feel free to use frozen peas if you like.
- lemon juice, to taste
- 1/2 cup chopped fresh herbs (parsley, dill, tarragon, basil)
- grated parmesan cheese, to garnish
Instructions
In a large pot or dutch oven, heat oil over medium-high heat. Add onion and fennel and saute 2-3 minutes, stirring often. Turn heat to medium and cook for 5 more minutes or until tender.
Add garlic and thyme, cook 2-3 more minutes.
Add stock, water, corander, cayenne and salt and the soaked chickpeas and bring to a boil. ( See notes for canned chickpeas). Cover and simmer on medium-low for 20-25 minutes or until chickpeas are tender.
Bring to a boil, add the pasta, and when the pasta is about 1/2 way cooked, add the vegetables. (You don’t want to cook the veggies too long, or they will lose their beautiful green color)
When pasta is cooked and veggies are just tender and bright green, stir in parsley and dill (or tarragon)
Add the lemon juice a little at a time, tasting. Adjust salt and pepper to taste.
Serve in bowls and garnish with more fresh herbs, gremolata, grated pecorino, chili flakes, or a dollop of sour cream. Croutons add a nice texture too.
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