Chickpea and Apple Soup

RECIPE BY:  La Petite Casserole

The perfect dinner: simple, nutritious, and delicious.

Serves 4


  • 3-4 cups g of boiled chickpeas
  • 2 clove of garlic
  • 1 big apple (or 2 small apples), of your favourite variety
  • 1 tbsp. of tomato paste
  • 4 tbsp. of extra virgin olive oil
  • Water or vegetable broth to taste
  • Salt to taste
  • Pepper as needed
  • 1 stalk of fresh rosemary
  • 1 cup of GoGo Quinoa anellini pasta  


  1. In a large heavy-bottom saucepan fry garlic cloves in the olive oil, on a medium heat;
  2. Add in the apple, peeled and cut into small cubes, and the rosemary and let it cook for 3-4 minutes, stirring.
  3. Next, add the chickpeas, letting it cook for a few minutes. After the chickpeas are fully warmed through, add enough water to cover the beans. Stir in the tomato paste. 
  4. Taste the soup and adjust for salt and pepper.
  5. Let the soup simmer for about 15-20 minutes over a very low heat.
  6. While the soup is simmering cook the GoGo Quinoa anelli in a different pot, according to the package instructions, minus 3 minutes. 
  7. When the pasta is al dente, drain it and add into the soup saucepan, letting it cook for another 3-4 minutes and turn the heat off. If the soup is too thick you can add water. 
  8. Using a fork smash some chickpeas to make the soup creamer (or use a hand blender) and serve each bowl with a drizzle of olive oil. Enjoy!