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very easy
Prep Time
20 mins
Total Time
45 mins


19 oz can
chickpeas, rinsed and drained
540 mL
small onion, chopped
cloves garlic, peeled and halved
2 tbsp
olive oil
30 mL
potato, peeled and diced
bay leaf
1 pinch
crushed red pepper flakes
4 cups
vegetable or chicken broth
1 litre
2 tbsp
tomato paste
30 mL
4 oz
your choice of short pasta (rings, shells, etc.)
115 g
1/4 cup
grated Grana Padano cheese
20 g
Salt and pepper
2 tbsp
chopped fresh parsley or basil


Step 1

In a bowl, place 1 cup of the chickpeas. Set aside.

Step 2

In a saucepan, brown the onion and garlic in the oil. Add the remaining chickpeas, the potato, bay leaf, red pepper flakes, broth and tomato paste. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for about 15 minutes or until the potato is tender.

Step 3

Remove the bay leaf. In a blender, purée the mixture until smooth. Strain and pour back into the saucepan.

Step 4

Add the pasta and cook over medium heat until al dente, stirring frequently to prevent the pasta from sticking to the bottom of the saucepan. Add a little broth or water if necessary. The texture should be thick, close to a purée. Add the reserved chickpeas. Adjust the seasoning.

Step 5

Ladle the soup into serving bowls. Drizzle with olive oil and season with pepper if desired. Sprinkle with the cheese and fresh herbs.

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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