Tomatoey Chickpea Broth

Super simple
Super simple
Super simple
Super simple
0:30 m

Welcome to our new series FULL OF BEANS, where we’re going to be showing you some awesome and tasty recipes all designed around the bean! First up is this warming Tomatoey Chickpea Broth - incredibly tasty and the perfect meal to rustle up on a busy weeknight, this is a REAL banger. Check out the recipe below!

Start cooking ➞




For the Stew

<item-todo-done>1 brown onion<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>2 sprigs of rosemary<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>2 x 400g can of chickpeas<item-todo-done><item-todo-done>200g dried small pasta<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done>200ml Aquafaba<item-todo-done><item-todo-done>125g kale<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

To Serve

<item-todo-done> extra virgin olive oil<item-todo-done><item-todo-done> toasted pine nuts<item-todo-done><item-todo-done> toasted sourdough<item-todo-done>

Before you start

Microplane | Large soup pot | Potato masher or wooden spoon

Prepare the veggies

  • Peel and finely chop the onion
  • Grate the garlic cloves
  • Drain the chickpeas, reserving the cooking liquid
  • Prepare the vegetable stock

Begin the stew

  • In a large pot, heat the olive oil on medium heat
  • Once hot, add the chopped onions with a pinch of salt and saute for 4-5 minutes until soft and translucent
  • Add the garlic and saute for 1 minute until fragrant
  • Next, add the rosemary, tomato puree and chilli flakes constantly stirring until the puree is a deep red colour
  • Add half of the chickpeas and turn off the heat
  • Use a potato masher or wooden spoon to crush the chickpeas until they are a smooth paste
  • Add the rest of the chickpeas, along with the aquafaba, pasta and veg stock
  • Bring to the boil over high heat, then reduce the heat to medium and simmer for 10 minutes, until the pasta is al dente

Finish the stew and serve

  • Once the pasta is cooked, remove the rosemary sprig
  • Then stir through the kale
  • Season with a big pinch of flakey sea salt and black pepper
  • Divide the stew between four bowls, finish with olive oil, a sprinkle of pine nuts
  • Serve with chunky slices of sourdough
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