Tuesday, 13 September 2011

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.

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