Chickpea, Pumpkin, And Sage Stew

• 2 tablespoons olive oil, plus more for drizzling
• 1 medium carrot, chopped
• 1/2 medium yellow onion, chopped
• 1 small bunch sage leaves (6 to 8)
• one 15-ounce can chickpeas
• one 15-ounce can pure pumpkin puree
• 1 quart chicken broth, store-bought or homemade
• 1 1/2 cups ditalini, tubetti, or other small pasta like orzo

1. Heat oil in a medium saucepan over medium heat. Add carrot, onion, and sage and cook, stirring occasionally, until carrot and onion are crisp and tender and sage is beginning to brown, about 5 minutes.
2. Stir in chickpeas, pumpkin puree, and broth; bring to a boil. Add pasta and quickly simmer until pasta is al dente and soup has thickened, about 8 minutes. Divide soup among serving bowls and drizzle with oil before serving.

olive oil, carrot, yellow onion, sage, chickpeas, pumpkin puruee, chicken broth, ditalini

Taken from food52.com/recipes/31064-chickpea-pumpkin-and-sage-stew (may not work)