Afghan Vegetable & Chickpea Soup (Tarkari)

3 Ratings
  • 5 3
  • 4 0
  • 3 0
  • 2 0
  • 1 0

Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney (see Associated Recipes). Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.

Laurel Randolph
Source: EatingWell Magazine, January/February 2020

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Recipe Summary

total:
35 mins
active:
25 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Heat oil in a large saucepan over medium heat. Add carrot, onion and garlic; cook, stirring, until the onion is soft, 3 to 4 minutes. Stir in broth, chickpeas, corn, peas, salt and pepper. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 10 minutes. Stir in spinach and cook until wilted, about 1 minute. Serve the soup topped with cilantro, if desired.

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Associated Recipes

Red Chutney

Nutrition Facts

Serving Size:
1 1/2 cups
Per Serving:
175 calories; protein 7.1g; carbohydrates 28.5g; dietary fiber 6g; sugars 5.3g; fat 3.4g; saturated fat 0.4g; vitamin a iu 3875.1IU; vitamin c 8.9mg; folate 35.6mcg; calcium 63.4mg; iron 1.7mg; magnesium 47.9mg; potassium 358.8mg; sodium 440.8mg.
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