Zucchini and Chana /Chickpea Soup

• 1 Onion, chopped
• 1 Carrot, chopped
• 2 Zucchini, sliced
• 3 cups Garbanzo Beans, cooked
• 5 Garlic Cloves, chopped
• 1 tbsp Tomato Paste
• 1 cup Tomato, chopped canned
• 1 tsp Red Chili Flakes
• 1/4 tsp Oregano, dry
• 1/4 tsp Rosemary, dry
• 1/2 tsp Basil, dry
• 1 Bay Leaf
• 1 tsp Cumin Powder
• 1 tsp Paprika
• 5-6 cups Vegetable stock
• 10 Spaghetti strands, each broken into three equal pieces
• 1-1/2 tsp Red Wine Vinegar or to taste
• 2 tbsp Olive Oil
• Fresh Parsley, chopped
• Salt to taste
• Black Pepper to taste

Method:-

1. Heat oil in pan, add onion, garlic, carrot, salt, and black pepper.

2. Sauté them for 3- 4 minutes.

3. Add chopped tomato, tomato paste, red chili flakes, cumin powder, dry basil, dry, oregano, dry rosemary, paprika, and garbanzo beans. Mix well and let it cook for another 2-3 minutes.

4. Add vegetable stock, bay leaf, and zucchini. Stir and bring to the boil.

5. Turn down the heat and cover with the lid. Let it simmer for 30-35 minutes on medium-low heat. Stir occasionally.

6. After 30-35 minutes, add spaghetti and red wine vinegar to the pan.

7. Cover the pan and let it simmer for 10-12 minutes or until pasta is tender but Al dente.

8. Add chopped parsley, stir well.

9. Serve Hot.