Chickpea and Pasta soup
This was a dish my (Greek) Grandmother used to make for me and I always adored it. While I never got the recipe from her, this one in How to Eat caught my eye and I tried it out for the first time 5 years ago. While I expected a delicious soup (it is from Nigella after all), I did not expect an exact replica of the dish my Grandmother used to make. To say it was a pleasant surprise is an understatement. This dish now forms a part of our regular dinner menu, with Mr t2k enjoying it as much as I do.
I know it doesn’t sound like the most exciting soup and cauliflower isn’t the most glamorous vegetable, but believe me when I tell you, this soup is an absolute winner.
Although cauliflower isn’t your typical soup vegetable, many’s the time I’ve had half a cauliflower languishing in the fridge, having used the other in a gratin alongside its faithful companion, broccoli. So, here’s the perfect solution to use up your cauliflower, infuse your winter soups with a hit of flavour and provide a healthy meal for your loved ones all at once.
I found this recipe on the lovely le deliciuex blog, although I have made a couple of very minor changes, as noted below.