Tarkari (Afghan Vegetable & Chickpea Soup)

Delicious, simple, filling soup. Definitely will add to my soup rotation. I used Better than Bullion-Chicken for stock, so no need for salt (in fact, next time will use less to make less salty). Used frozen spinach (next time will try fresh). Didn't have cilantro, so used parsley. Justvyummers! Haven't tried w/ chutney yet. It's there an associated recipe for this? Anyone know where I can find it?

Soooo good, a great health restorer. I add a handful of cilantro during the cooking in addition to the garnish, and right at the end I add the juice of half a lemon. You could also serve lemon alongside, but honestly it adds such a nice twist.

First time used frozen spinach. Left out the salt until serving. I am in love. Second time added celery. I am in love. This time I added 1/4 c (metric) pearl barley and water to allow for absorption. I cannot explain why something as simple as this recipe is so very good.

This soup and chutney combination is excellent! I made the soup mostly as directed, though added a Yukon gold potato that needed to be used and did not serve with cilantro. I made the chutney, substituting a yellow bell pepper for the red, and substituting a green serrano pepper for the red. I used only a small amount of the latter since I'm very sensitive to spice, but I could have done with more. Would highly recommend this - it's easy, quick, healthy, delicious, and vegetarian as an added bonus!

This was so easy to make. We both enjoyed it. I used chicken broth. I will make this recipe again. Thank you for sharing it.