Chickpea & red pesto orecchiette

Name: Chickpea & red pesto orecchiette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 2 clove/s garlic, crushed; 2 sprig/s rosemary, leaves finely chopped; 1 potato (about 300g), peeled and cubed; 400 g cans chickpeas, drained and rinsed; 1.2 L vegetable stock (made with 2 stock cubes); 150 g orecchiette; 4 tbsp Waitrose Red Chilli & Tomato Pesto; 4 tbsp finely grated pecorino, to serve

Orecchiette are a type of pasta popular in the Apulia region of southern Italy. They’re the ideal size and shape for this flavourful soup, but you can use any small pasta you may have to hand.

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HealthySource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

2 tbsp olive oil
1 large onion, finely chopped
2 clove/s garlic, crushed
2 sprig/s rosemary, leaves finely chopped
1 potato (about 300g), peeled and cubed
2 x 400g cans chickpeas, drained and rinsed
1.2 L vegetable stock (made with 2 stock cubes)
150g orecchiette
4 tbsp Waitrose Red Chilli & Tomato Pesto
4 tbsp finely grated pecorino, to serve

Method

Heat the oil in a large saucepan and cook the onion, garlic and rosemary for 5 minutes. Add the cubed potato, chickpeas and stock then simmer for 15-20 minutes until the potato is tender.
Meanwhile, cook the orecchiette (or similar pasta) in a pan of salted boiling water. Drain 3-4 minutes before the end of the cooking time on the pack instructions .
Add the pasta to the chickpeas and simmer for 3-4 minutes until fully cooked through; season. Ladle the soup into bowls and stir 1 tbsp chilli and tomato pesto into each. Scatter with the pecorino to serve.