Comforting

Bacon, chickpea and rosemary cavatelli in broth

Name: Bacon, chickpea and rosemary cavatelli in broth
Yield: 4
Ingredients: 12 rashers smoky bacon, chopped; 4 garlic cloves, finely chopped; 3 rosemary sprigs, leaves chopped; 2 x 400g cans chickpeas, rinsed, drained; 1L (4 cups) Chicken Style Liquid Stock; 300g cavatelli or macaroni, cooked according to packet instructions

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by Phoebe Wood

Jun 10, 2016

A warming broth made simple with just five ingredients, a great way to start your week.

12 rashers smoky bacon, chopped
4 garlic cloves, finely chopped
3 rosemary sprigs, leaves chopped
2 x 400g cans chickpeas, rinsed, drained
1L (4 cups) Massel Chicken Style Liquid Stock
300g cavatelli or macaroni, cooked according to packet instructions

Method

1.

Place bacon in a heavy-based saucepan and place over medium heat. Cook, stirring occasionally, for 7-8 minutes until fat has 66 delicious.com.au rendered.
2.

Add garlic and half the rosemary. Cook, stirring, for 2 minutes or until fragrant. Add chickpeas and stock, and bring to a simmer. Cook for 20 minutes or until chickpeas are soft and liquid is reduced.
3.

Remove one-quarter of the chickpeas and 2 cups (500ml) hot stock, then using a stick blender or small food processor, blend until smooth. Add chickpea puree to the pan and stir to combine. Season to taste.
4.

Stir through the cooked pasta and serve with remaining rosemary.