Vegan pasta e ceci with gluten free pasta
A thick Italian chickpea and tomato soup with small gluten free pasta and plenty of olive oil. Hearty, vegan and free from dairy, egg and nuts.
- Time35 min
- LevelEasy
- Costabout £0.97 a head
Ingredients
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Method
- 1
Warm 2 tbsp of the oil and cook the onion and carrot for 8 minutes until soft.
8 min - 2
Add the garlic, rosemary and tomato purée and cook for 1 minute.
- 3
Tip in the chickpeas and stock. Bring to the boil and simmer for 10 minutes.
10 min - 4
Take out a ladle of chickpeas and mash them, then stir them back in to thicken the soup.
- 5
Add the pasta and cook for 8 to 10 minutes, or as the packet says, stirring often. Add a splash of water if too thick.
9 min - 6
Season and serve with a drizzle of the remaining olive oil and the pumpkin seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.