Mediterranean Chickpea And Ditalini Soup Recipe

About this recipe

A hearty and flavorful vegetarian soup featuring chickpeas, ditalini pasta, and a blend of Mediterranean spices. Perfect for a cozy dinner solution.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 500 g Weikfield Chef'S Basket Durum Wheat Elbow Domestic Pasta
• 500 ml Oleev Extra Light Olive Oil
• 1 ltr Kinley Packaged Water
• 45 g On1Y Cinnamon Powder
• 100 g Catch Sprinklers - Black Pepper Powder
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 100 g X 3 Mtr Coriander Powder Combo
• 200 g Hommade Tomato Puree

Instructions

1. 1. Heat 2 teaspoons of olive oil in a large saucepan over medium heat.
2. 2. Add 1 cup of chopped onion and sauté for 3 minutes until tender.
3. 3. Stir in 1 1/2 cups of water, 1/2 teaspoon of coriander powder, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of black pepper. Mix well and bring the mixture to a boil.
4. 4. Add 15 ounces of tomato puree and 16 1/2 ounces of cooked chickpeas to the saucepan. Cover and reduce the heat to simmer for 5 minutes.
5. 5. Stir in 1/2 cup of elbow pasta and cook for 7 minutes, or until the pasta is tender.
6. 6. Remove from heat and garnish with 2 tablespoons of chopped fresh parsley before serving.