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Chickpea and Pasta Soup

Reviewed: Oct. 2, 2009
I make this recipe with a couple of twists and its one of our favorites. Smash the garlic and peel before cooking. Cook garlic for only a minute. Only use fresh rosemary - 3 or 4 large sprigs. 1-14oz can tomatoes 2-14oz cans BEEF broth + a bit of beef base for extra flavor. 2-19oz cans chickpeas,drained and rinsed. 6oz uncooked elbow mac or cavatappi (small round macaroni) 1/3 cup grated pecorino romano cheese Add 2 cups water with the beef broth. Mash one can of chickpeas with a fork or potato masher to add at the time you add the macaroni to cook. Add the other can of whole chickpeas at the last minute. Garnish with all the cheese to serve.
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