This soup is in regular rotation around here. The extra step of pureeing some chickpeas does add an extra set of dishes to the clean-up, but is worth the step as it helps thicken the broth. "About 30 Minutes" Chickpea and Pasta Soup with Rosemary Sunday Soups 1 c leeks, chopped 1 carrot, peeled and sliced 3 tsp salt, divided 1 bay leaf 1/2 tsp thyme, dried 1 14.5 oz can diced tomato 4 c water or stock 1 15 oz can chickpeas, drained 1 c small pasta 2 tsp rosemary, chopped 3 oz baby spinach, chopped Put water or stock in a pot. Add leeks, carrot, 2 tsp salt, bay leaf, thyme, and tomatoes. Bring to a boil. Lower heat and simmer 10 minutes. Strain stock into a large bowl, and return strained stock to the pot. It should yield 4 c liquid; if not, add enough water to equal this amount. Puree 1/2 c chickpeas with 1/4 c water in a blender. Add the pureed chickpeas, pasta, rosemary, and remaining 1 tsp salt. Bring to a simmer and cook until pasta is al dente. Add more water if necess...
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