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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