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