Chickpeas and Pasta

Even though this took an hour, it was all just waiting around and letting all the good smells waft through the kitchen. And it was quite delicious.

We softened half an onion, 1 stick of celery, 1 clove of garlic, and a bunch of rosemary leaves, all chopped up in some olive oil on low heat, slowly, for about 10 minutes.

Then we added 2 cans of chick peas and 1 qt of vegetable broth, brought it to a boil and let it simmer for another 20 minutes.

At that point we removed about half of the chick peas

and blended up the rest to a soup.

We added the reserved chick peas back in and added half a bag, about 8 oz., of macaroni pasta and cooked it for about ten more minutes till the pasta was done. To keep a consistency halfway between a soup and a pasta dish we added a little bit of boiling water along the way.

We served the goodness with some parsley and yummy bread.

A much better looking version we found in Jamie Oliver's Jamie's Italy.