A couple of sticks of celery
A stick of rosemary plus some parsley and/or basil to finish
A few cloves of garlic
A piece of ginger stem
A small onion
A chicken breast or two
2 cans chicckpeas, drained
Blitz of finely chop the celery, onion and garlic together. Cook gently in a splash of olive oil in a large saucepan, add some grated stem ginger. Add about 500ml of broth. Add the chickpeas. Cook for about twenty minutes to half hour.
Meanwhile cook chunks of chicken breast in a splash of olive oil over a fairly high heat. When it's cooked, it'll be easy to break into pieces with a wooden spoon.
When the chickpeas are soft, remove about half of them with a slotted spoon and set aside. Blitz the rest with a stick blender. Add the rest of the chickpeas (I usually give it another rough blitz to break up the other chickpeas a little, but you don't have to) and some small pasta, a handful or so.
When the soup is thick and the pasta cooked through, serve with the crispy chicken pieces on top. Or some croutons. You can chop up and stir through the other herbs before serving, and/or skip the pasta. Enjoy!