This is an amazing curried soup with garbanzo beans pasta, paneer, and veggies. A light cream soup full of bursting flavors is all you need after a long day. This curry gives the satisfaction of a soup with flavors of channa masala and paneer masala. Though it can be served as such, pairs well with garlic bread. This is one-pot meal and gets ready in 30 minutes.
I use this as well as red lentil pasta which are grain-free. This chickpea pasta has more nutriets and is amazing to make scrumptious grain free meals.Pasta meal is always quick for any weeknight and this pasta works great. Since, this is made with just one ingredient, this pasta has all the flavors of garbanzo beans and works well with many spices and curries.
I have used dark garbanzo sprouts in this recipe. This takes about 15 minutes to cook and hence half-way through add the pasta. Try with any sprouts you have in hand. Mung bean sprouts quick quicker and hence adjust the cooking time accordingly. This soup gets a lot of flavor from the chickpea pasta and hence replecing it may not give the same flavor.
Paneer is shallow fried before adding to soup, but it totally otional. Add the water, milk, and almond flour along with paneer, if skipping the initial frying step. It can be straight added in the last few minutes of cooking., add before spinach. Simmer for couple of minutes more. This could save cooking time without much compensation in flavor. I like the texture when it is shallow fried, but that is totally adjustable according to preference.
The pasta, paneer, sprouts all make it a protein rich soup with a curry base. I have used channa masala powder, which is available in Indian stores or this spice mix can be made at home too. If you can't find this spice mix, use curry powder as a substitute. My version is a light cream soup to minimize extra calories. If preferred, add more cream for extra rich soup, and it would taste divine.
Did you know October is National Pasta Month and we are celebrating it in our #FoodieExtravaganza group. Camilla of Culinary Adventures with Camilla is hosting this month’s event. I am linking this post for the event. Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page.
Also, linking this to Souper Sundays by Deb of Kahakai Kitchen. Check her page for more details to join Souper Sundays.
Ingrdients
Serves 8
Chickpea pasta - 1 and 3/4 cup
Water - 7 cups
Milk - 1/2 cup
Cream - 1/2 cup
Paneer - 1 cup, cubed
Sprouts - 1 cup
Carrots - 1 cup, sliced or julienne
Bell pepper - 1.5 cups, red and green color, 1/2-in dices
Onion - 1 cup, chopped
Ginger - 1 tbsp, minced
Garlic - 1 tbsp, minced
Turmeric - 3/ 4 tsp
Chole masala powder - 1.5 tbsp
Cayenne - 1/2 tsp
Salt - 1 and 3/4 tsp
Oil/butter - 2 tbsp
Tomatoes - 2 cups, chopped
Cilantro - 2-3 tbsp
Method
Heat the oil/butter in a Dutch oven. Add the paneer and fry till golden brown, flipping the sides. This may take about 5 minutes. Scoop the paneer pieces and add it to a bowl with milk and one and a half cup water. Set aside.
In the same pan, add the cumin, ginger, garlic, and onions and saute for 4-5 minutes till the onions turn translucent. Add chana masala powder, turmeric, and cayenne, fry for a minute.
Add the carrots and sprouts. Mix and add the tomato puree. Cook for 2 minutes.
Add 5-6 cups water, and when it comes to a boil add salt and simmer. Continue for 7 minutes.
Add the cabbage, bell pepper, and pasta.
Simmer for 7-8 minutes.
In the meantime, to the milk-paneer mix, add almond flour and mix without any lumps. set aside.
Add the spinach, mix, and add the paneer-milk mixture. Simmer for 2 minutes.
Add the cream, mix. Switch off the flame.
Ladle to bowls, garnish with cilantro, and serve.
For more pasta recipes to try, check the links we shared today. Thanks, Camilla!
- Baked Mostaccioli by Palatable Pastime
- Blue Evolution Penne + Farming the Ocean by Culinary Adventures with Camilla
- Casunziei All'Ampezzana (Beet Filled Pasta with Poppy Seeds) by Tara's Multicultural Table
- Chinese Pickled Mustard and Noodle Soup by Pandemonium Noshery
- Grain-Free Garbanzo Beans Pasta and Paneer Soup by Magical Ingredients
- Instant Noodles Shots by Sneha's Recipe
- Karen’s Lasagna Bolognese by A Day in the Life on the Farm
- Meatball, Spinach and Tortellini al Brodo by Food Lust People Love
- One Pot Lasagne Soup by Our Good Life
Deb in Hawaii says
This soup looks delicious. I just clipped a chickpea and pasta soup recipe the other day to make. Thanks for sharing it with Souper Sundays this week. 😉
gluten Free A_Z Blog says
Your soup looks hearty, well spiced, and delicious. I've tried chick pea pasta and I do like it. ( visiting you from Souper Sunday)
Tara says
So many amazing flavors paired with this pasta! I especially love the addition of the paneer.
Jules says
I love the non traditional pastas showcased this month! These flavors look so delicious, I can't wait to try!
Camilla M. Mann says
That looks delicious. Too bad my younger son is sensitive to garbanzo beans. I will have to try this with a different kind of pasta. Looks delicious.
A Day in the Life on the Farm says
I sneak in chickpea pasta whenever I can, especially when going meatless so that I am still providing protein to my family. This recipe sounds wonderful