Tomatoey Chickpea Broth

Tomatoey Chickpea Broth

This is one of those recipes we keep coming back to on cold, grey afternoons when we need something that actually feels like a hug in a bowl. It's a proper tomatoey, herby chickpea broth with loads of depth and that kind of warmth that makes you want a second bowl before you've finished the first. The chickpeas go silky and soft, the broth is rich and savoury, and the rosemary just ties everything together in the best way. Honestly, if you've got 30 minutes and a tin of chickpeas, you need to make this tonight.

Cook: 30 min
Serves 4

Before You Start

  • Large pot
  • Potato masher
  • Microplane or grater (for garlic)

Ingredients

  • 1 brown onion
  • 3 garlic cloves
  • 2 tbsp extra virgin olive oil
  • 2 sprigs of rosemary
  • 2 tbsp tomato purée
  • 1 tsp chilli flakes
  • 2 x 400g can of chickpeas
  • 200g dried small pasta
  • 1 litre vegetable stock
  • 200ml Aquafaba
  • 125g kale
  • Salt and pepper
  • extra virgin olive oil
  • toasted pine nuts
  • toasted sourdough

Method

1

Prepare the veggies

  • Peel and finely chop the onion
  • Grate the garlic cloves
  • Drain the chickpeas, reserving the cooking liquid
  • Prepare the vegetable stock
2

Begin the stew

  • In a large pot, heat the olive oil on medium heat
  • Once hot, add the chopped onions with a pinch of salt and saute for 4-5 minutes until soft and translucent
  • Add the garlic and saute for 1 minute until fragrant
  • Next, add the rosemary, tomato puree and chilli flakes constantly stirring until the puree is a deep red colour
  • Add half of the chickpeas and turn off the heat
  • Use a potato masher or wooden spoon to crush the chickpeas until they are a smooth paste
  • Add the rest of the chickpeas, along with the aquafaba, pasta and veg stock
  • Bring to the boil over high heat, then reduce the heat to medium and simmer for 10 minutes, until the pasta is al dente
3

Finish the stew and serve

  • Once the pasta is cooked, remove the rosemary sprig
  • Then stir through the kale
  • Season with a big pinch of flakey sea salt and black pepper
  • Divide the stew between four bowls, finish with olive oil, a sprinkle of pine nuts
  • Serve with chunky slices of sourdough

Tips & Variations

  • Use good quality tinned tomatoes: It makes a bigger difference than you'd think. We always go for whole plum tomatoes and crush them in by hand rather than using pre-chopped, the texture ends up much better.
  • Save that chickpea liquid: Don't pour it down the sink. That starchy liquid is liquid gold for this broth. It thickens things up beautifully and adds a roundness you just can't replicate any other way.
  • Finish with a drizzle of olive oil: Right before serving, a little glug of good extra virgin olive oil on top makes everything taste more vibrant and a bit more Mediterranean. Henry always does this and it genuinely elevates the whole bowl.

Why This Works

The real trick here is reserving the chickpea cooking liquid and adding it back into the broth. It sounds a bit odd but trust us on this one, it adds this subtle creaminess and body that stock alone just doesn't give you. Taking the time to properly soften the onions before anything else goes in is also key, it builds a really sweet, mellow base that makes the whole thing taste like it's been cooking for hours.