Chickpea Soup

I apologize for my long hiatus... I appreciate all of you that keep checking in only to find my mother-in-law's dip recipe.  Over the last few months, we have eaten... at home even... a few times I even found the energy to take photos of those meals.  You see, I have found a new respect for all those food bloggers that post weekly (some even more often!).   It takes a grand commitment and a great amount of energy.

All that aside, I was surprised how many times I reviewed my own blog for familiar recipes that can be thrown together.  For that reason, I am plowing forward.

One of the easiest and most comforting meals I've ever made is Mark Bittman's Chickpea Soup.  Another brilliant and more convenient version can be found on Fresh 365.  Each version is simple, satisfying, and is made with everyday pantry items.  Bittman uses dried chickpeas, but I've found that convenience is key with simple meals, so I prefer Fresh 365's version using canned chickpeas.  Either way, you are left with a simple and satisfying meal that is so easy to throw together.  Pretty darn cheap too.

Chickpea Soup

10 cups water
2 T olive oil
2-3 garlic cloves, minced
1 T salt, or to taste
1/2 a box of thin wholewheat spaghetti, broken into fist-sized segments {I do this directly over the pot to catch all those tiny pasta shards.}
1 can of chickpeas (i.e. garbanzo beans), drained and rinsed
black pepper, to taste
Parmesan, freshly grated 

In a large pot, slowly cook garlic in oil.  Once lightly browned and caramelized, add water and bring to a boil over medium-high heat.  Add pasta, chickpeas, salt and pepper.  Boil for 7-9 minutes (following directions on pasta packaging).  Serve with freshly grated Parmesan.

Serves 4.