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very easy
Prep Time
15 mins
Total Time
25 mins


onion, finely chopped
garlic clove, finely chopped
1/4 tsp
fresh rosemary leaves, chopped
2 tbsp
olive oil
30 ml
1 19 oz
can chickpeas, rinsed and drained
540 ml
5 cups
chicken broth
1.25 L
bay leaf
2/3 cup
tubettini or other small short pasta
65 g
1 tbsp
mixed fresh herbs (basil, chives or other), finely chopped
Cayenne pepper, to taste


Step 1

In a large saucepan, brown the onion, garlic and rosemary in the oil. Season with salt and pepper. Add the chickpeas, broth and bay leaf. Bring to a boil. Cover and simmer for 15 minutes. Remove the cover and stir in the pasta. Cook for another 7 minutes or until the pasta is al dente. Add the herbs and cayenne pepper, to taste. Remove and compost the bay leaf. Adjust the seasoning.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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