Soak the dry chickpeas in a large bowl of cold water overnight, or in the morning for evening cooking.
1.5 cups dry chickpeas
Preheat a heavy bottom soup pot over medium heat and sautee the onion with a pinch of salt in a drizzle of olive oil until translucent.
1 yellow onion
Stir in the fennel seeds, chili flakes, garlic and rosemary. Toss to coat well and cook just until the garlic fragrant taking care not to burn it.
3 cloves garlic, 1 tbsp fennel seeds, 1 tsp red chili flakes, 2 sprigs rosemary
Add the chopped fresh tomatoes and cook just until they start releasing their juices.
2 cups fresh tomatoes
Add the chickpeas and the water and bring to a boil. Season with a good pinch of salt, cover with a lid and cook for one hour until the chickpeas have softened. Stir in the nutritional yeast if using and adjust seasonings with more salt if needed.
1.5 cups dry chickpeas, 7-8 cups water, 1-2 tbsp nutritional yeast
Remove about 5 ladles of the soup (making sure to get a little bit of everything) and transfer to a powerful blender. Puree until silky smooth and set aside.
Meanwhile add the fregula pasta (or whatever pasta shape you are using) to the simmering soup and stir well. Boil until al dente following the package directions and making sure to stir often to prevent sticking.
1 cup fregula pasta
Once the pasta is cooked add the pureed soup back into the pot and mix well to combine.
Add the baby kale, parsley or whatever greens you are using and cook another minute or so until wilted. Discard the rosemary sprigs and serve with crusty bread, focaccia and a drizzle of olive oil.
3 cups baby kale