vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Tuscan Chickpea Soup

Tuscan Chickpea Soup
KACCHA PACCHA CHUTNEY WITH RAW MANGO AND YELLOW CUCUMBER

Kaccha Paccha Chutney With Raw Mango And Yellow Cucumber

An instant and quick chutney recipe made in stone pestle without any oil and masala. ...

Cashew nuts Tossed Vegetables

Cashew Nuts Tossed Vegetables

Delicious cashews along with tossed vegetables add a load of health benefits to this quic...

Mango Sweet Corn Salad

Mango Sweet Corn Salad

This is a healthy salad composed of few ingredients which make a nutrient-rich meal....

KOSHIMBIR

Koshimbir

Koshimbir is a traditional Maharashtrian salad recipe with grated cucumber, carrots, toma...

BAKED MASALA PAPDI

Baked Masala Papdi

Papdis are crisp, small flour crackers or pooris laced with either carom or cumin seeds o...

Rainbow Salad Health and Colors - Be Fit Be Cool AAPI

Rainbow Salad Health And Colors - Be Fit Be Cool Aapi

This tasty color full salad is a combination of vegetables and fruits, which is very heal...

Tuscan Chickpea Soup Recipe, How To Make Tuscan Chickpea Soup Recipe

Deliver authentic Mediterranean flavors in this hearty main dish soup recipe. Learn the recipe of Tuscan Chickpea Soup by vahchef.

About Recipe

How to make Tuscan Chickpea Soup

(59 ratings)
0 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Tuscan Chickpea Soup
Author : Vahchef
Main Ingredient : Kabuli Chana
Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Tuscan Chickpea Soup
• Chick peas (kabuli chana) - 1 can.
• Rosemary - 1/4 tea spoon.
• Tomato puree - 1 tea spoon.
• Passatta or canned tomatoes - 400 grams.
• Olive oil - 4 teaspoons.
• Garlic - 3 cloves.
• Soup pasta - 50 grams.
• Vegetable stock - 1 number.
• Water - as required.
Method:
  • Make vegetable stock and put rosemary and tomato puree in jug with it
  • Blend chickpeas and passatta/tomatoes together so you get a smoothish mixture.
  • Fry garlic in olive oil for 30 seconds, then add the stock mixture and chickpea mixture to it. Bring to boil, cover and simmer for five minutes.
  • Add pasta, stir, cover and simmer for 10 minutes, stirring occasionally to separate the pasta. Season.

Serve hot.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter