Chickpeas Pasta Soup-Tried & Tasted from Tongue Ticklers

Original recipe found here.
Ingredients:
Chickpeas - 1 cup (cooked)
Macaroni (elbow) - a fistful (cooked)
Onion - 1 (thinly sliced)
Carrot -1 (thinly sliced)
Green peas - a fistful
Sweet corn -2 tbsp (instead of baby corn)
Mushroom - 5 (thinly sliced)
Garlic - 3 cloves (small & crushed)
Basil leaves - 5 (torn)
Dried rosemary - ½ tsp. (didn’t add)
Spaghetti - 5 (halved) (didn’t add)
Black ground pepper - as required
Salt (to taste)
Water - 5 cups
Oil

Method:
Heat oil and add the onion & fry.
Add the garlic and fry.
Add the carrot, peas, corn, basil and mushroom and fry till they are cooked (if required, add a little water).
Add chickpeas and 5 cups of water.
Cover and cook for 2 minutes.
Now add the macaroni, salt and pepper.
Bring it to a boil.
Serve hot.

Sent off to "Tried & Tasted November 2009" hosted by The Singing Chef. Tried & Tasted is originally started by Zlamushka.

Posted in: Chickpeas, soup