Summery Tomato Soup with Pasta and Chickpeas

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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