Simple, light, colorful and vibrant summer tomato soup with fresh herbs and vegetables, chickpeas and pasta
- 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
- 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 sauté for 5 minutes or until softened. Add the carrot and sauté for another few minutes. Now add the garlic and chilies, and continue to sauté 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.