Anna’s Chick Pea and Pasta Soup

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By Nigella Lawson

Published 1998

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This will make enough soup for 8. I sometimes add a glass of white wine or any stock to hand, from whatever animal it emanates, but the soup has quite enough taste with simply water. If you want a vegetable stock, choose the low-salt Marigold bouillon powder. You can make the soup (bar the pasta) up to 3 days in advance, or longer if you want to freeze it.