Summery Tomato Soup with Pasta and Chickpeas

Ingredients:

• 1/2 teaspoon amchoor (dried mango) powder (optional)
• 1 small carrot, diced
• 2/3 cup (1/2 14 oz can) cooked chickpeas
• 1/4 cup fresh basil, finely chopped
• 1/2 cup fresh or frozen peas
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 1 clove garlic, crushed or minced
• 2 green chiles, seeded and minced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• fresh ground black pepper to taste
• 2 teaspoons olive oil
• 1/2 red onion, diced
• 1 teaspoon sea salt, or to taste
• 1/3 cup fusilli or spiral pasta (I used quinoa fusilli)
• 2 medium tomatoes, finely chopped
• 1/2 teaspoon turmeric

Course: soup

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