La Mozzarella In Carrozza

Chickpeas and pumpkin soup

La Mozzarella In Carrozza - Chickpeas and pumpkin soup
Chickpeas and pumpkin soup, warm and delicious for you and your children

Yields: 4   Prep: 15Min ~ Cooking Time: 30Min   Diff: Easy
- 250g Pumpkin
- 200g Chickpeas, cooked
- 1 Laurel leaf
- Onion
- EVO Olive oil
- 240g short Pasta


Pumpkin is the protagonist ingredient in autumn in many recipes and I usually cook it with legumes or potatoes to make it more rich. Chickpeas and pumpkin soup, for example, is perfect for your children: you can smash chickpeas with the fork and make everything very creamy. For mum and dad, season with ground black pepper and rosemary!


- Drain and rinse chickpeas with fresh water. Place in a small saucepan with a laurel leaf and cover with 1/2cup of water. Boil 20minz

- Remove the skin from pumpkin and cut into small cubes. Stir fry them with a small piece of onion and a Tbsp of EV olive oil. Add some water (not too much) and a Tbsp of tomato sauce. Cook until soft and tender.

- Drain chickpeas and pour in the pumpkin saucepan. Stir and and cook all together for about 4-5min. Turn off the heat and set aside.

- Cook pasta and drain “al dente”. Add to the chickpeas and pumpkin soup, adding, if necessary, some pasta cooking water.