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- 2 cups canne
d chickpeas
- 2 tbsp. oil
- 450 g. hot sausages
- 3 garlic cloves, crushed
- 1/4 tsp. dried red chilli, crushed
- 1/4 cup tomato paste
- 5-6 cups canned chicken broth or fresh chicken stock
- 2 1/2 cups small pasta shapes
1 1/2 cups grated parmesan cheese
Method:
1. Place liquid from the chickpeas into blender, add 1 cup chickpeas and puree until smooth. cut sausages into thin rounds.
2. Heat oil in large pan over medium heat. Add garlic, sausages and crushed red pepper. Sauté until sausages are cooked through, about 8 minutes. Add tomato paste, chickpea puree, remaining chickpeas, stock and pasta.
3. Bring to boil, reduce heat to low and simmer for about 20-25 minutes, until pasta is tender and mixture is thick, stirring occasionally. Season with salt and pepper. Ladle soup into the bowls, sprinkle with cheese and serve immediately.
Makes 6 servings.
