Turkish Chickpea Soup with Pasta and Mint Recipe
A hearty soup where tender chickpeas meet small pasta and aromatic mint. In Turkish homes, soups like this often replace a full lunch or dinner, especially in winter when you need something warming and nourishing. The flavor is a bit like Italian minestrone, but with a distinct note of mint and paprika.
This soup combines the comfort of a classic chickpea and pasta soup with a distinctly Turkish twist from dried mint and paprika. It is simple to make, uses pantry staples, and is filling enough to serve as a complete meal.
Chef's tips
Use good-quality vegetable broth, as it forms the base of the flavor. If you have time, cook dried chickpeas from scratch—they hold their shape better and have a deeper taste. Adjust the amount of hot paprika to your heat tolerance, and do not skip toasting the tomato paste, as it adds a rich, slightly caramelized flavor.
How to serve
Serve in deep bowls with crusty bread, pita, or flatbread. A spoonful of plain yogurt on top works well if you like a creamy contrast. Finish with a drizzle of olive oil and a sprinkle of fresh herbs, such as parsley or extra mint.
Ingredients
- chickpeas - 250 g
- pasta - 80 g
- onion - 1 piece
- carrot - 1 piece
- celery stalk - 1 stalk
- garlic - 2 cloves
- tomato paste - 1.5 tablespoons
- vegetable broth - 1.2 l
- oil - 2 tablespoons
- butter - 1 tablespoon
- mint dried - 1 teaspoon
- paprika sweet - 0.5 teaspoons
- paprika hot - 1 teaspoon
- salt
- black pepper
Preparation
- If you are using canned chickpeas, drain them and rinse under running water.
- Peel the onion and dice it finely. Peel the carrot and cut it into small cubes. Slice the celery stalk into thin slices. Finely chop the garlic.
- In a large pot, heat the oil and butter over medium heat. Add the onion, carrot, and celery, and sauté for 5–7 minutes, stirring, until the vegetables soften and are lightly browned around the edges.
- Add the garlic, sweet paprika, and hot paprika, and fry for about 30 seconds more, stirring, until the spices become very fragrant.
- Add the tomato paste and cook for 1–2 minutes, stirring, so it caramelizes slightly and loses its raw taste.
- Pour in the broth, add the chickpeas, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the pasta, stir, and cook for another 8–10 minutes (or according to the time on the package) until the pasta is tender but not overcooked.
- Finally, add the dried mint, stir, and cook for another 1–2 minutes. Taste and, if needed, adjust the seasoning with more salt, pepper, or a pinch of hot paprika.
- Serve the soup hot, preferably right after cooking, so the pasta does not absorb too much liquid.
Storage
Makaron będzie dalej chłonął płyn, więc zupa zgęstnieje – przy podgrzewaniu dolej trochę wody lub bulionu. Po rozmrożeniu podgrzewaj na małym ogniu, mieszając, aż całość się ogrzeje.
