Summery Tomato Soup with Pasta and Chickpeas

Summery Tomato Soup with Pasta and Chickpeas

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


  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. Drain, reserving the cooking liquid, and rinse the pasta in cold water. Set aside.
  2. 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.
  3. 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.
  4. 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.

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