- 200 g (7 oz) chickpeas
- 1 cube bouillon
- 400 ml (14 fl oz) water
- 1/4 onion (chopped)
- 1/4 carrot(chopped)
- 1/4 celery (chopped)
- 1 clove garlic (shred)
- 2 stalks parsley (stalks for paste, leaves to sprinkle on the top)
- Salt & pepper
- 1 Bay leaf
- 1 tbsp olive oil
- 500 g (1 lb) boiled pasta
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- 1. Leave chickpeas in water for a night. Put bouillon, vegetables, salt, pepper and bay leaf and boil until soft.
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- 2. Remove bay leaf and parsley, add olive oil and put it in mixer.
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- 3. Put the paste on the pasta and sprinkle parsley leaves on the top.