2 cups of chickpeas, drained and rinsed

1 cup of small pasta (I prefer ditalli), macaroni and shell pasta can work well too

1 clove garlic, cut in half

10 cups of water

1 vegetable bouillon cube

1 carrot, diced

1 white onion, diced

½ cup parsley or spinach, chopped

3 tablespoons Olive oil

1 teaspoon sea salt

Black pepper to taste


Heat oil in a medium size pot, adding the garlic, onion and carrot

At this point, add the bouillon cube, breaking it up with a wooden spoon, being careful not to burn the garlic and onion

Add the chickpeas to the pan stirring for 1 minute till everything is coated

Add the water along with the parsley or spinach

Cooking for about 15 minutes

Add the small pasta to the same pot and cook until pasta is al dente, about 5 minutes or depending on package directions