Summery Tomato Soup with Pasta and Chickpeas
You can never have too many hor d'oeuvre recipes, so give Summery Tomato Soup with Pastan and Chickpeas a try. This recipe serves 5. For 53 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 2g of fat, and a total of 86 calories. 115 people have tried and liked this recipe. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up olive oil, ground pepper, turmeric, and a few other things to make it today. It is a good option if you're following a dairy free diet. It is brought to you by foodandspice.blogspot.com. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is good. Similar recipes include Pasta With Chickpeas And Tomato Sauce, Roasted Tomato Pasta With Chickpeas Recipe, and Tuscan Beans in Summery Tomato Ragù.
Diets
Ingredients
amchoor powder
0.5 teaspoon
carrot
1 small
chickpeas
0.33333334 cup
basil
0.25 cup
peas
0.5 cup
rosemary
1 teaspoon
thyme
1 teaspoon
garlic
1 clove
chiles
2
ground coriander
0.5 teaspoon
ground cumin
0.5 teaspoon
ground pepper
5 servings
olive oil
2 teaspoons
onion
0.5
sea salt
1 teaspoon
spiral pasta
0.33333334 cup
tomatoes
2 medium
turmeric
0.5 teaspoon
Cooking in Steps
-
1Bring a medium saucepan of salted water to a boil. Stir in the pasta and cook until tender according to the package instructions about 10 minutes depending on the type of pasta used. Stir often.
pasta
water
sauce pan -
2Drain, reserving the cooking liquid, and rinse the pasta in cold water. Set aside.
pasta
water
-
3Heat the oil over medium heat in a medium or large saucepan. When hot, add the onion to the pot and saut for 5 minutes or until softened.
onion
cooking oil
sauce pan
pot -
4Add the carrot and saut for another few minutes. Now add the garlic and chilies, and continue to saut for another minute.
chili pepper
carrot
garlic
-
5Add the cumin, coriander, turmeric and amchoor powder if using, stir for another minute, and then add the tomato. Simmer for a few minutes and then add the herbs and 1 1/4 cups of the reserved pasta cooking liquid. Simmer for another few minutes and then add the peas. Simmer for another 3 to 4 minutes, and then add the chickpeas and pasta. Simmer for another 5 to 7 minutes, adding more water if necessary to achieve desired consistency. Season with salt and pepper and serve with crusty bread or just as is. It's wonderful served at room temperature or slightly warmed. I sprinkled the bowl with some nutritional yeast, but feel free to sprinkle some fresh grated Parmesan overtop if you enjoy cheese.
nutritional yeast
salt and pepper
crusty bread
chickpeas
coriander
parmesan
turmeric
amchoor
cheese
tomato
cumin
herbs
pasta
water
peas
bowl
