Chickpea and Pasta Soup (Goya)

In this recipe I referred to something called “spoon pasta”. It’s just our family for any kind of macaroni that one eats exclusively with a spoon – elbow macaroni, ditalini, tubettini, or small shells, to name four. For soup, use whatever makes you smile the day you’re at the supermarket.

1 can (16 ounces) chickpeas, drained and rinsed
1 clove garlic, minced
2 tablespoons olive oil
3 cups chicken broth
1 can (13 ounces) chicken broth, plus water to make 3 cups
1 cup tomato sauce
a pinch of rosemary
8 ounces spoon pasta, cooked al dente
¼ teaspoon Adobo with Pepper seasoning
2 tablespoons chopped parsley

In a saucepan, sauté garlic in olive oil. Mash half of the chickpeas and stir into the garlic and olive oil mixture.

Add remaining chickpeas, broth, tomato sauce, rosemary, and Adobo, and bring to a gentle boil. Mix with cooked pasta and serve garnished with parsley.


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