Fregola soup with chickpeas. An easy and quick comfort food to prepare.
Sardinian fregola (or “frégula” in Sardinian) is a typical pasta from Sardinia, made of small balls of durum wheat semolina. It is usually used in soups and broths but can also be served as a main dish, cold salad, or accompaniment for meat and fish.
The recipe I propose today is very simple. A light and tasty soup, perfect for autumn but also on cold winter evenings.
This soup is an excellent alternative to the classic Cabbage and Potato Soup, the Grandma’s Soup or the Barley and Vegetable Soup.
Serve it with simple croutons and a sprinkle of grated Parmesan. Enjoy your meal!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 8.8 oz fregola
- 14.1 oz canned chickpeas
- 1 clove garlic
- 8.5 cups vegetable broth (a little less will be needed)
- 1 teaspoon tomato paste
- 1/4 white onion
- A few leaves bay leaves
- to taste black pepper
- 1 tablespoon extra virgin olive oil
Tools
- Pot
- Lid
- Wooden spoon
Steps
First, let’s prepare the vegetable broth. You can find my recipe HERE or you can prepare it with a bouillon cube.
Peel and finely chop the white onion and slightly crush the garlic clove.
In a large pot, heat a tablespoon of extra virgin olive oil. Add the onion and the garlic and sauté over medium-low heat until the onion becomes transparent.
Add the chickpeas already drained and rinsed from the preservation liquid and the tomato paste. Mix well and let flavor for a few minutes.
Pour in the broth (about 6 cups), bring to a boil, and cook for 10 minutes over medium-low heat.
At this point, add the fregola, stir, and cook for about 12/15 minutes, stirring occasionally.
If necessary, add a bit more broth and adjust with salt and pepper.
Our fregola soup with chickpeas is ready. Let it cool for a few minutes before serving with a sprinkle of black pepper and a drizzle of raw olive oil.
Enjoy your meal!
If you liked this recipe, also try
Pasta and Potatoes
Pasta and Lentils
Cabbage and Potato Soup
Easy and Quick Pasta and Chickpeas
Barley and Vegetable Soup
Storage and Tips
Store in the fridge in an airtight container.
Consume within 2 days
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