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Pasta soup, chickpeas and turnips

ingredients

servings

4

Fresh egg pasta

200 grams

Precooked chickpeas

250 grams

Carrots

500 grams

Vegetable broth

500 mL

Garlic

2 wedges

Onions

1 unit

Lime

1 unit

Fennel seeds

1 teaspoon

Turmeric

1 teaspoon

Chili powder

to taste

Cinnamon

to taste

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

soups from Italy

Pasta soup, chickpeas and turnips

Pasta soup, chickpeas and turnips

vegetarian with gluten with eggs high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta soup, chickpeas and turnips

#zuppa #ceci #carote #curcuma

Pasta soup, chickpeas and turnips step 1

step 1

In a large pot, heat 3-4 tablespoons of olive oil. Grate finely chopped onion for about 5 minutes. Add 2 cloves of chopped garlic and carrots cut into dadini.

Pasta soup, chickpeas and turnips step 2

step 2

Grate the vegetables for about 2-3 minutes. Then add the spices: 1 teaspoon of turmeric, 1 teaspoon of fennel seeds, a pinch of cinnamon and a pinch of chili pepper. Apply salt and pepper.

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Pasta soup, chickpeas and turnips step 3

step 3

Finally add the hot broth. Mix everything well. Cook for about 10 minutes. Add the chickpeas and the juice of a lime. Let it cook for about 5 minutes.

Pasta soup, chickpeas and turnips step 4

step 4

Serve the soup with minced pasta and parsley.

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