Italialady's pasta and ceci

Ingredients for 4 servings:

• 1 can chickpeas
• 1 onion(s), finely diced
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 ½ liters vegetable broth
• 240 g tagliatelle
• salt and pepper
• oregano
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Noodle soup with chickpeas

Puree half of the drained chickpeas with a hand blender. Heat the oil and lightly sauté the diced onion and garlic. Add 1 ladle of broth and the whole chickpeas. Season with salt and oregano and simmer for 5 minutes. Now add the pureed chickpeas and almost all of the broth (except for about 1 cup) to the pot. Bring everything to a boil and add more salt if necessary. Add the pasta and cook, stirring until tender. If the pasta has absorbed too much broth, add the remaining broth. But not too much, as the soup should have a creamy consistency. Once the pasta is cooked, remove from the heat and let stand for 5 minutes. Divide among plates and sprinkle with pepper and freshly grated Parmesan cheese (amount to your liking). Note: This dish is very popular in Naples during the fall and winter. My mother-in-law makes her own noodles, so the soup tastes twice as good.