This soup is really simple. How simple? When I read the recipe on fresh365's blog, I discovered that to my surprise, I already had all the necessary ingredients in my pantry. This may not seem too amazing when you see the ingredients below, but I currently live in a developing country and have a poorly stocked pantry (at best). I spend most of my time "starring" and saving recipes that I see on food blogs under the label, "make this when you move back to the US". I starred this during the day and made it that night...and had some delicious left overs for the rest of the week.
Chickpea Noodle Soup
Slightly adapted from fresh365
8 cups water [you can make this into broth or use half water / half broth]
2 tablespoons olive oil
A few peeled and crushed garlic cubes [The recipe calls for garlic powder, but I didn't have any. I used the real thing instead. If I had remembered I put in full garlic cloves, I might have looked for them or pulled them out when I ate the soup. Instead, I had a few surprising spoonfuls with full garlic...]
1 pound of pasta [any kind works...I used two different types that I had in my pantry]
2 15 oz cans of chickpeas (drained and rinsed)
Bring the water / broth to a boil in a large pan. Add the olive oil, salt, garlic and pasta. Reduce heat and add chickpeas. Boil 8-12 minutes until pasta is cooked. Add salt and pepper to taste.
[Note: I started out making this with full water, but at the end I felt like it needed a little more flavor so I threw in a bouillon cube.]
The soup lasted in the frig for a week. It's a good 'comfort' food and tastes delicious when you're cold and hungry. Cold and hungry in the DR? I sat, soaked to the bone, on a frigid bus for two hours Sunday night on my way back from Carnaval. I thought about the leftover soup the whole way home and devoured what was left of it.