Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney (see Associated Recipes). Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.
afghan vegetable chickpea soup
Afghan Vegetable & Chickpea Soup
Ingredient
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2 teaspoons extra-virgin olive oil
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1 large carrot, diced
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1 small onion, diced
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2 cloves garlic, minced
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4 cups low-sodium no-chicken or vegetable broth
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1 (15 ounce) can no-salt-added chickpeas, rinsed
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⅔ cup frozen corn
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⅔ cup frozen peas
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½ teaspoon kosher salt
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½ teaspoon ground pepper
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½ cup packed chopped spinach
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Fresh cilantro for garnish
Instructions
Heat oil in a large saucepan over medium heat. Add carrot, onion and garlic; cook, stirring, until the onion is soft, 3 to 4 minutes. Stir in broth, chickpeas, corn, peas, salt and pepper. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 10 minutes. Stir in spinach and cook until wilted, about 1 minute. Serve the soup topped with cilantro, if desired.