Nov 022012

A very happy belated Happy Halloween to everyone. You know what I was for Halloween this year? “Rudolph with a bullhead . I didn’t need a costume…now that’s strange isn’t it. Lemme explain, I was Rudolph as I was naturally having a red nose (courtesy: running nose) and I was raging at anyone who would come near me with an attitude and that’s when I was wearing the invisible bull head ready to stomp on anyone waving the red flag. Now don’t you laugh….my cold is long gone and I’m back to normal, well almost, except for my throat which got used to drinking warm fluids the past week and I naturally wanted to make a warm soup for our dinner today which is perfect for this cold weather.



Soups are one of human’s best friend (I know doggy is gonna be so angry with soup). You can basically throw in most combination of vegetables and still end up with a tasty and satisfying meal. I love this soup as I’ve added most if not all of my kids favorite vegetables and some leftover elbow pasta and the taste is similar to the Mediterranean soups that we get at our local bakery cafe. Serve it with your choice of bread ….I used yet another leftover  oven baked crispy naan pieces. My family is yet to taste and critic the soup, do you want to go first?



Step-by-Step Pictorial:

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Heat oil in a pan. Add chopped garlic, onions and saute till they turn translucent. Add chopped carrots, baby corns and saute for a minute.

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Now add mushrooms, garbanzo beans(chickpeas), tomato paste, spring onions. Add 4 cups of water, refried beans, salt, garam masala, amchur(dried mango powder) powder, and pepper.

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After couple of minutes, add dried basil, Italian seasoning, pasta, chopped cilantro. Cover and simmer the soup for at least 10 minutes. Adjust salt and spiciness according to your taste. Serve hot with your choice of bread. Enjoy!!!



Chickpea & Pasta Soup


  • Garbanzo beans -- 1 15oz can (washed, rinsed, and drained)
  • Carrots -- 1/4 cup (chopped into cubes)
  • mushrooms -- 1/2 cup
  • Baby Corn -- 2 cups
  • Cooked Pasta (preferably small variety such as shell or elbow pasta)-- 1 cup
  • Onions --- 1 cup (finely chopped)
  • Garlic -- 4 medium pods (finely chopped)
  • Ginger-garlic paste -- 1 tsp
  • Amchur Powder (Dried Mango Powder)-- 1/4 tsp (optional)
  • Dried Basil -- 1 tsp
  • Italian Seasoning -- 1 tsp
  • Garam Masala Powder -- 1/2 tsp (optional)
  • Green Onions -- 1/2 cup (finely chopped)
  • Green Coriander Leaves/Cilantro -- 2 Tbsp (finely chopped)
  • Refried Beans -- 1/2 cup
  • Tomato Paste -- 2 Tbsp
  • Olive Oil -- 1 tsp
  • Water -- about 4 to 5 cups
  • Salt & Pepper -- to taste


  1. Heat oil, add chopped garlic and saute for a minute. Add chopped onions, carrots, baby corn and fry them for a minute.
  2. Add mushrooms, garbanzo beans(chick peas), spring onions, ginger garlic paste, tomato paste and mix well.
  3. Add 4 cups of water, refried beans (this will help thicken the soup), amchur/dried mango powder, garam masala, dried basil, Italian seasoning, salt, and pepper.
  4. Add coriander leaves, cooked pasta, and mix well. Cover and simmer for at least 10 minutes or until the soup thickens to the right consistency. Adjust salt and spiciness according to your taste. Serve hot with your choice of bread. Enjoy!!!


If you don't have refried beans, take some garbanzo beans(chick peas) and grind them to fine paste. The purpose of refried beans or grinding chick peas is to aid in thickening the soup. Addition of garam masala and dried mango powder is optional. Kidney beans can be used instead of garbanzo beans as a variation. Fresh basil can be substituted instead of dried basil. Vegetable broth can be used instead of water.


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  14 Responses to “Chickpea & Pasta Soup”

  1. delicious and loved the combination of veggies especially baby corn, i think they are a great match with chickpeas

  2. Love this hearty soup with the goodness of veggies and chickpeas.

  3. The soup looks so good..just perfect for the cold weather. Down with a little cold and soar throat myself..yearning for that hot bowl of soup:)

  4. Jayanthi, sorry dear couldnt stop laughing,thats not fair i know but loved the way you have written, hope you are doing well now.

    Prefect soup for me too, since its too chilled here this soup will definitely keeps me warm.

  5. Ohhh I will be very happy if i get this soup now.. Iam also in the same stage after feaver weekness wish i have this:( very healthy recipe with all those veges….

  6. What a healthy and delicious looking bowl Jayanthi..I can imagine you with a red nose..:)..and I love the pictue..

  7. Stunning combination. I love any soup with pasta in it. It is a win win for me.

  8. I am still laughing over your Halloween ‘costume’ :). And lovey recipe for the soup. Very hearty and healthy.

  9. Pass it to me Jayanthu! I’m eager to taste and critique 🙂 Looks wonderful and great medley of vegetables and flavours, with garam masala and Italian seasoning in one go!

  10. Like the thickness achieved from using the refried beans – perfect wintertime comfort food

  11. Wow amazing dish. Loved using chickpeas with pasta.

  12. I am sure your family would have loved every drop of it! Now, can you send some over here too :)?

    The clicks are getting lovelier day by day 🙂

  13. Comforting soup. Perfect for this chilly almost winter weather. Lovely clicks.

  14. Awesome recipe…. very healthy version for upcoming winter season

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