Chickpea + Pasta Soup

3 tbsp olive oil
2 stalks celery, roughly chopped
1 carrot, roughly chopped
1 small brown onion, roughly chopped
3 sprigs rosemary, minced
6 cups vegetable stock
1 (400g) can chickpeas, drained and rinsed
250g cavatelli pasta (or something similar)
Salt and pepper, to taste
2 tbsp minced parsley and parmesan cheese, for serving

Heat oil in a deep saucepan over medium-high heat. Add rosemary, celery, carrot, and onion and cook until soft, 8-10 minutes.

Add stock and chickpeas; simmer 5 minutes. Remove half the chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes.

Season with salt and pepper. Stir in parsley and serve with parmesan cheese.

Recipe via Farideh Sadeghin