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Recipe name Spicy Tomato Chickpea Noodle Soup

No image available

Meal Dinner

Main ingredient Pasta

Number of servings 10 b

Origin Heathen Scoundrels

Season

Cooking type Fusion

Time required

Difficulty *

Suggested wines

Ingredients one can chickpeas, drained and rinsed
one can crushed tomatoes
2 c pasta (any kind, and any amount, really, I just shake the bag until I think I've put in enough)
one carrot, diced
one stalk celery, diced
one onion, diced
two cloves garlic (or one, but I like it garlicky) finely chopped
vegetable soup base
3c boiling water
salt, pepper, oregano, basil, thyme (to taste, but use at least 1/2 tsp of each or don't bother)
tabasco (to taste)
1/3 c parmesan cheese

Directions Since I'm a fan of one-pot cooking, I always just make this in a big-ass wok. And since I never actually measure when I cook, I'll often just say "shake in a bunch." If this upsets you, I'm sorry, but that's just the way I cook. I've put in guidelines in the ingredients listed above. Also please note that I ganked that picture off of google, but it looks a fair bit like the soup I make, and it's pretty. Plus, I like pictures. Many thanks to whomever I ganked it from.

In the big-ass wok, either melt a tablespoon or so of butter or pour in some oil. Then fry together the onion, garlic, carrot, and celery along with a good shake of each of the spices. This will smell like heaven. It's supposed to, so don't go thinking you've died or some such.

After the onions are translucent but before the garlic starts burning, add in the can of chickpeas. I usually sprinkle them with a bit of salt before adding them, but this is totally up to you and your preferred salt-intake. Fry the chickpeas with the other stuff for a minute or two, then pour in the crushed tomatoes.

To rinse out the can and get all the tomato-y goodness into the soup, I put the vegetable stock cube (I hate the cubes, but I can't seem to find veggie stock in concentrated liquid form) in the can, and add boiling water until the can is full. Allow the cube to dissolve (I usually "help it along" with a spoon because I have no patience) and pour the resulting veggie liquid into the pot. Yes, I realise that the can will not hold 3 cups of water. That's just fine. You'll be adding more water later.

Once you get this mixture boiling again, add a fuck of a lot of pasta. I guesstimated 2cups, but really... however much will fit in your pot (allowing for more liquid and expansion of the pasta) is what you put in. Stir. Add more water until there is no room. Stir occasionally as it cooks, adding water whenever there is room to do so, and making sure it doesn't burn the bottom of your pot. At this point, you can start tasting it and seeing if it needs more of any of the spices. I usually add a bit more pepper and basil, but the salt content is just fine. You'll be adding parmesan later, remember.

Toss in as much tobasco as you feel comfortable with, be it a few drops or a whole bottle. I think I usually use a minimum of 1/2 tsp and a max of 1 tbsp, it all depends on who will be eating it. Keep adding water as the pasta soaks it up, and when the pasta is cooked you can pretty much dig in. Add in the parmesan cheese a minute or two before serving and stir it through the soup. Serve and enjoy!

Notes The really excellent thing about this soup is that it is really thick, so when you refrigerate it, it becomes non-souplike. Then you can add a bit of water and nuke it and have magical soup again!

--Heather

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Recipe name	Spicy Tomato Chickpea Noodle Soup
No image available
Meal	Dinner
Main ingredient	Pasta
Number of servings	10 b
Origin	Heathen Scoundrels
Season
Cooking type	Fusion
Time required
Difficulty	*
Suggested wines
Ingredients	one can chickpeas, drained and rinsed one can crushed tomatoes 2 c pasta (any kind, and any amount, really, I just shake the bag until I think I've put in enough) one carrot, diced one stalk celery, diced one onion, diced two cloves garlic (or one, but I like it garlicky) finely chopped vegetable soup base 3c boiling water salt, pepper, oregano, basil, thyme (to taste, but use at least 1/2 tsp of each or don't bother) tabasco (to taste) 1/3 c parmesan cheese
Directions	Since I'm a fan of one-pot cooking, I always just make this in a big-ass wok. And since I never actually measure when I cook, I'll often just say "shake in a bunch." If this upsets you, I'm sorry, but that's just the way I cook. I've put in guidelines in the ingredients listed above. Also please note that I ganked that picture off of google, but it looks a fair bit like the soup I make, and it's pretty. Plus, I like pictures. Many thanks to whomever I ganked it from. In the big-ass wok, either melt a tablespoon or so of butter or pour in some oil. Then fry together the onion, garlic, carrot, and celery along with a good shake of each of the spices. This will smell like heaven. It's supposed to, so don't go thinking you've died or some such. After the onions are translucent but before the garlic starts burning, add in the can of chickpeas. I usually sprinkle them with a bit of salt before adding them, but this is totally up to you and your preferred salt-intake. Fry the chickpeas with the other stuff for a minute or two, then pour in the crushed tomatoes. To rinse out the can and get all the tomato-y goodness into the soup, I put the vegetable stock cube (I hate the cubes, but I can't seem to find veggie stock in concentrated liquid form) in the can, and add boiling water until the can is full. Allow the cube to dissolve (I usually "help it along" with a spoon because I have no patience) and pour the resulting veggie liquid into the pot. Yes, I realise that the can will not hold 3 cups of water. That's just fine. You'll be adding more water later. Once you get this mixture boiling again, add a fuck of a lot of pasta. I guesstimated 2cups, but really... however much will fit in your pot (allowing for more liquid and expansion of the pasta) is what you put in. Stir. Add more water until there is no room. Stir occasionally as it cooks, adding water whenever there is room to do so, and making sure it doesn't burn the bottom of your pot. At this point, you can start tasting it and seeing if it needs more of any of the spices. I usually add a bit more pepper and basil, but the salt content is just fine. You'll be adding parmesan later, remember. Toss in as much tobasco as you feel comfortable with, be it a few drops or a whole bottle. I think I usually use a minimum of 1/2 tsp and a max of 1 tbsp, it all depends on who will be eating it. Keep adding water as the pasta soaks it up, and when the pasta is cooked you can pretty much dig in. Add in the parmesan cheese a minute or two before serving and stir it through the soup. Serve and enjoy!
Notes	The really excellent thing about this soup is that it is really thick, so when you refrigerate it, it becomes non-souplike. Then you can add a bit of water and nuke it and have magical soup again! --Heather