20-Minute Brothy Chickpeas
Posted on: January 15, 2025. Updated on: January 15, 2025.
by Carolina Gelen
20-Minute Brothy Chickpeas
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 large shallots
- 6 garlic cloves, chopped
- 1 teaspoon fenugreek
- 1 teaspoon chili flakes
- 1 teaspoon cumin seeds
- 2 rosemary sprigs
- 5 thyme sprigs
- 2 x (15.5 oz) can chickpeas, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 cup water
- Salt
- 4 ounces dried short pasta, such as ditalini, shells etc.
- 2 medium lemons
- 1/2 bunch parsley, finely chopped
Instructions
- Make the brothy chickpeas: To a pot over medium heat, heat the oil. Add the shallots and cook for 4 minutes, until translucent. Add the garlic, fenugreek, chili flakes, cumin seeds, and cook, stirring frequently, for 1 minute, until fragrant.
- Add the rosemary, thyme, chickpeas, stock, water, and season with a big pinch of salt. Bring to a boil, reduce the heat and simmer over medium for 15 minutes.
- Meanwhile, cook the pasta: Bring a small pot of water to a boil. Add a big pinch of salt, add the pasta and cook for a few minutes less than the packaging calls for, until al dente. Drain and rinse the cooked pasta.
- Taste the soup and add more salt as needed. Remember, you are seasoning a lot of broth. To the simmering soup, add the pasta, the zest of one lemon and the juice of two lemons. Add the parsley and stir to combine.
- Serve with crusty bread and more olive oil on top.
Is it fenugreek seeds or dried leaves?
Seeds!