Categories: soup

Ingredients

• 1 to 2 Roma tomatoes, chopped
• 1/2 small red onion
• 2 to 3 sprigs cilantro
• 2 cloves garlic
• 1/2 jalapeno pepper
• 1 rib celery, roughly chopped
• 4 Tbsp. olive oil, divided use
• 2 Tbsp. tomato paste
• 2 tsp. ground turmeric
• 1 tsp. ground black pepper
• 1/2 tsp. ground red pepper (cayenne)
• 1 (15oz.) can no-salt-added chickpeas, rinsed and drained
• 1 1/2 cups frozen mixed vegetables
• 1 cup frozen chopped spinach
• 2 oz. dried long flat wheat noodles
• 1 Tbsp. chopped fresh dill
• 1 tsp. dried mint
• 1/2 tsp. ground coriander
• 1 Tbsp. fresh lemon juice
• 1 cup plain, whole-milk yogurt
• Optional garnish:
• 4 Tbsp. plain, whole-milk yogurt
• 1 Tbsp. minced cilantro
• 1 Tbsp. minced jalapeno
• 1 Tbsp. lemon juice

Directions

1. Pulse the tomatoes, onion, cilantro, garlic, jalapeno pepper and celery in a food processor until finely chopped. With the motor running, drizzle in 2 tablespoons olive oil, to form a coarse paste.
2. Heat the remaining 2 tablespoons olive oil in a deep pot over medium heat. Stir in the vegetable paste; cook for a few minutes until softened and fragrant.
3. Clear a spot at the center of the pot, plop the tomato paste there and cook, undisturbed for 2 minutes, then stir in. Season with turmeric, black pepper, and cayenne pepper. Cook for a few minutes, then add chickpeas, mixed frozen vegetables and spinach, stirring to incorporate.
4. Pour in 1 1/2 cups water. Break up the noodles, letting the pieces fall into the pot, then add 4 1/2 cups water. Increase the heat to medium-high; once the mixture comes to a boil, cook for 6 minutes, stirring a few times.
5. Add the dill, dried mint, coriander, lemon juice and yogurt. Reduce heat to medium; cook 15 to 20 minutes, stirring a few times, until the noodles have softened and soup has thickened. Taste and season with salt and/or black pepper as needed.
6. if you desire, whisk together the garnish ingredients. Spoon into each hot bowl of soup, along with more minced cilantro.

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