Chickpeas, or garbanzo beans, are a great source of fiber, protein, and healthy unsaturated fat.


Credit: Quentin Bacon; Stylist: Sarah Cave

Recipe Summary test

Makes 6 servings (serving size: 1 cup soup)


Ingredient Checklist


Instructions Checklist
  • Heat a medium saucepan over medium heat; add 2 tablespoons olive oil to pan. Add pancetta; cook over medium heat 5 minutes. Add diced onion; cook until soft, about 5-7 minutes. Add garlic to pan; cook about 3 minutes. Blend tomatoes (with juice) with an immersion blender until smooth. Add tomatoes, chickpeas, and vegetable broth to onion mixture; bring to a gentle boil. Cook 10 minutes. In a large pan, cook pasta until al dente (1 minute less than package instructions); drain. Add pasta to tomato mixture; ladle into 6 bowls. Serve with a splash of olive oil, chopped parsley, and pepper.


Nutrition Facts

310 calories; fat 12g; saturated fat 3g; mono fat 6g; poly fat 2g; protein 11g; carbohydrates 44g; fiber 4g; cholesterol 13mg; iron 2mg; sodium 644mg; calcium 50mg.