Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Sunday, January 4, 2009

African Bean & Squash Soup

This recipe is based on a NY Times recipe posted here, but has been slightly altered here and there. This is a colorful, spicy soup full of rich and earthy flavors. It is bursting with nutritional value. This soup is popular with some of my vegetarian visitors.

Soak 1 cup of chickpeas in water overnight

Chop 1 large onion, 2 medium carrots, 4 garlic cloves and 1/2 pound winter squash. Crush 1 dried red chili pepper.

Cook chopped veggies in 2 Tbsp or olive oil in the bottom of a large pot. Add 1 tablespoon sweet paprika and 2 tsp Indian yellow powder (or turmeric).

Cook veggies until slightly tender then add 1 (28-ounce) can chopped tomatoes, with juice and 1 1/2 quarts water and Salt to taste. Add one bunch of chopped cilantro.

Add chickpeas and 1/4 tsp cayenne pepper. Cover and simmer for 1 hour.

Right before serving add 1/2 cup of vermicelli and salt and pepper to taste.

Stir in 3 Tbsp of chopped fresh mint and serve

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