Chickpea, Lemon and Basil Pasta Soup…

  • YIELD: 6 Servings
  • PREP: 5 mins
  • COOK: 35 mins
  • READY IN: 40 mins



  1. Heat the coconut oil over a medium heat, and sauté the onions and garlic for 5-6 minutes, until cooked and fragrant
  2. Add carrots, chickpeas, canned and fresh tomatoes, water and pasta shells, along with some salt; bring to a gentle simmer, and cook over a low-medium heat for 4 hours. Alternatively you can use a standard pot and boil, then lower the heat and cook for 30 minutes or until carrots are tender
  3. Add a touch more salt, if needed, then the pepper, lemon juice and torn basil
  4. Serve immediately *Will last in the fridge for 4-5 days, and may freeze for up to one month

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