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cathys chick peas and macaroni (soup)

★★★★★ 1
a recipe by
Cathy LaFay
Cape Coral, FL

This is my go to meal when Im tired and just need to get something good on the table. My mom and both sets of grandparents made this dish. Note: You can add a can of diced tomatoes (or fresh) to this if you want it to have some color... its good with or without...

★★★★★ 1
serves 4-6
method Stove Top

Ingredients For cathys chick peas and macaroni (soup)

  • 2-3 lg
    onions sliced
  • 1 Tbsp
    extra virgin olive oil
  • 4 clove
    garlic minced
  • red pepper flakes - to taste
  • 2
    bay leaves (3 if they are smaller)
  • 2 can
    15.5 oz chick peas drained and rinsed
  • 2 can
    chicken broth (i used home made)
  • 2
    cans of water (use the chick pea size can)
  • 2
    parsley flakes (healthy pinches) or you can use fresh
  • 1 lb
    small pasta like ditali or shells

How To Make cathys chick peas and macaroni (soup)

  • 1
    I use a 3 qt pot and heat it up then add the oil and onions and saute til golden.
  • 2
    Add garlic, red pepper flakes, bay leaves and stir well for a few mins until everything is mixed in and you start to smell the garlic. You dont want it to brown. (I dont cook with salt but you can add salt & pepper here)
  • 3
    Add your chick peas and mix everything well. Add all the broth and water and let it come to a boil. Simmer while you cook your pasta.
  • 4
    When the pasta is cooked (according to your package directions) drain the pasta water and add the chick pea soup to your pasta. We add freshly grated cheese when served.

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