Summery Tomato Soup with Pasta and Chickpeas

Summery Tomato Soup with Pastan and Chickpeas is a soup that serves 5. One serving contains 86 calories, 3g of protein, and 2g of fat. For 60 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 115 would say it hit the spot. If you have amchoor, turmeric, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Autumn. It is brought to you by foodandspice.blogspot.com. It is a good option if you're following a dairy free diet. Overall, this recipe earns a good spoonacular score of 75%. Similar recipes are Pasta With Chickpeas And Tomato Sauce, Roasted Tomato Pasta With Chickpeas Recipe, and Tuscan Beans in Summery Tomato Ragù.

Servings: 5

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring 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. Drain, reserving the cooking liquid, and rinse the pasta in cold water. Set aside.Heat 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. Add the carrot and saut for another few minutes. Now add the garlic and chilies, and continue to saut for another minute.Add 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.

 

Step by step:

1. Bring 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.

2. Drain, reserving the cooking liquid, and rinse the pasta in cold water. Set aside.

3. Heat 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.

4. Add the carrot and saut for another few minutes. Now add the garlic and chilies, and continue to saut for another minute.

5. Add 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.

Nutrition Information:

covered percent of daily need