Recipe sourced from

Yield 6-8 servings


  • 1 cup dry garbanzo beans (or substitute 2 cans)
  • 2 Tablespoons olive oil
  • 1 medium onion, diced (or substitute 2 leeks)
  • 2 cups chopped fennel bulb or celery
  • 4–6 garlic cloves, minced
  • 4 cups flavorful stock (veggie or chicken stock)
  • 4 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 teaspoon coriander
  • 4 ounces pasta (like little elbows, orzo, mini shells, penne)
  • 4 cups finely chopped green veggies (any combination of broccoli, green beans, spring peas, kale, asparagus, peas, cauliflower)
  • 1 Tablespoon fresh thyme (or 1 teaspoon dried)
  • 1/4 cup fresh dill  (or substitute tarragon) or a mix is nice.
  • 1–2 Tablespoons lemon juice, more to taste
  • 1 cup chopped flat-leaf parsley or scallions
  • Garnish options: finely grated Romano cheese, gremolata, a dollop of sour cream or drizzle of good olive oil, tarragon, crunchy homemade croutons, fresh herbs


Soak dry garbanzo beans in a bowl of water for 8-10 hours. Drain.

In a large pot or dutch oven, heat oil over medium-high heat. Add onion and fennel and saute 2-3 minutes, stirring often. Turn heat to medium and cook for 5 more minutes or until tender.

Add garlic, cook for 2-3 more minutes. Add stock, water, spices and salt and the soaked chickpeas and bring to a boil. Cover and simmer on medium-low for 20 minutes or until chickpeas are tender. If using canned chickpeas, drain and rinse and simmer 3 minutes.

Add pasta, bring to a boil, and when the pasta is about 1/2 way cooked, add the vegetables (You don’t want to cook the veggies too long, or they will lose their beautiful green color).

When pasta is cooked and veggies are just tender and bright green, stir in parsley and dill or tarragon. Add the lemon juice a tablespoon at a time, tasting. Adjust salt and pepper to taste.

Serve in bowls and garnish with more tarragon, gremolata, grated Romano, chili flakes, or a dollop of sour cream. Croutons also add a nice texture.