Browsing Category

tomato

chickpea, Entertaining, Lentils, Pasta, Soups, tomato, Uncategorized, Vegan, VEGETARIAN

Garlicky Tomato-Vegetable Chickpea Orzo/pasta soup with a touch of heat

We are still in soup season.  It’s raining, and it’s still cold around here.  Our umbrellas are in full use, and so are our scarves. Our weekend evenings are filled with soup under blankets on the sofa.  Mornings are dark, with no peeking of sunlight, and I want to sleep in more.  Sometimes, the best things can happen in dark moments on a rainy day.  I wake up, bake a batch of muffins, and put on a kettle of water to brew some coffee.

There are some quiet moments before the boys get down. No one to talk to, just me and my coffee with little Waffles (our puppy) by my feet.  Silence sometimes is healing.  Kind of a rehab. That feeling cannot be explained to the fullest.  Silence is about feelings.  I go out for a small walk with my large polka dot umbrella with frills, and it’s still drizzling.  That moment, when there’s not a worry about anything that’s happening around.

I open the door after my walk, setting the umbrella down, I get a jump from my puppy and a hug and kiss. One by one the boys come down to hug and kiss me “Morning!”

Yes, sometimes I don’t want to think of what’s happening around.

On that note, there are many things happening right now, and there will always be.  Let’s do something about it.  Do what you believe in, go for it, fight for it. Speak your mind, or write what’s in your mind.   We spend way too many nights thinking if everything would get alright. In the end, though, there’s nothing given up and nothing to quit as yet.  In the end, love will always win.

 

Garlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoup

Soups are not my thing, but this is one of my favorite soups.  There are so many variations to make with this.  You can add any vegetable you want, and the base for the soup can be made to your liking.  It’s a hearty and a delicious soup which is great any time of the year.

This is a take on a chutney I make and the recipe was an accident, a very happy one.  I love adding beets to it; not only does it add color but also lot of flavor and the slight sweetness.

Hope you get to try it out sometime.

Sending hugs!!
Garlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoupGarlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoupGarlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoup

5.0 from 2 reviews
Tomato-Vegetable Soup with Orzo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American, Italian
Serves: 4-6
Ingredients
  • 5 roma tomatoes or vine tomatoes
  • 2 whole garlic
  • 3 carrots
  • ½ Beet
  • 1 red onion
  • 10 dried red chilies
  • 2 tsp olive oil
  • 1 tsp salt
  • ½ tsp freshly crushed black pepper
  • 2 cups low sodium or no sodium vegetable stock
  • ½ cup orzo pasta(use more or less)
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 2 cups cooked garbanzo beans or canned(rinsed and drained)
  • 10-12 basil leaves
For garnish
  • chives, toasted pine nuts and thinly sliced jalapenos
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut the tomatoes in half, cut the garlic in halves, carrots and beet cut to 1 inch size, 1 inch onion. Put all this in a baking tray, add the red chilies, drizzle oil, add the salt and pepper and toss well. Bake for 30-40 minutes.
  3. Take it out and grind with 2 cups of vegetable stock or water. Transfer in a soup pot, add the orzo, onion and garlic powder. Let it simmer and cook for about 6-8 minutes.
  4. Once the pasta is cooked, add the chickpeas, tear the basil leaves and let it simmer for 2-3 minutes.
  5. Serve hot with chopped chives, jalapeno and toasted pine nuts.

Garlicky Tomato-Vegetable Chickpea Orzo/pasta Soup with a touch of heat |foodfashionparty| #soup #wintersoup

 

chickpea, CURRY, Entree, Pasta, Spicy, tomato, Uncategorized, VEGETARIAN

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Hello there my friends!! Long time, no see.

Boy, is it hard to get to a routine after a fun 2 months of no cooking, no photography, and just lazing around.

Hope your summer went well. Any interesting things you did during summer, would love to hear.

It’s quite appropriate to say that we traveled the whole globe in the last 2 months.  It was one heck of a fun summer, travels, family, lots of food and more food.

I have a post coming up soon on my travels, with pictures of monuments, food, and all the colors.  Well, before I could jump into that post, life happened.  School and routine began, and what to pack for school lunch is now always on my mind.  This is one of my go to lunches for the boys and makes for a colorful and healthy meal. Pack the sauce separately and add any veggies you like.  It’s a base and tastes absolutely good even when it’s only slightly warm.

 

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty| Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Healthy and a perfectly balanced dish, with an amazing sauce.  Hope you get to try it out!

Have a wonderful week!  All the best for all the kids who start school this week.

Hugs,

Ash

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty| Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

5.0 from 2 reviews
Chickpea-Cherry Tomatoes-Basil Pasta Salad with Peanut Curry Dressing
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 cups dry pasta(any pasta with some
  • 8 oz of canned chickpea or cooked chickpea 1 cup
  • 1 cup cherry tomatoes halved
  • basil - 15-20 leaves
For the dressing
  • Toasted Peanuts - 2 tbsp
  • Almonds 2 tbsp
  • sesame seeds -1 tbsp
  • Lime juice from ½ lime
  • ⅓ tsp red chili flakes
  • sriracha- 1tsp
  • 1 tsp honey
  • 4 garlic
  • 1 tsp Apple cider vinegar
  • ¼ tsp curry powder
  • Olive oil -1 tsp
  • cumin seeds- ½ tsp
  • roasted fennel seeds -1/3 tsp(optional)
  • 1 stalk green onion/scallion
  • Water to thin the dressing
Instructions
  1. Cook the pasta till al dante and run it through cold water to take away any starch. Set aside.
  2. While the pasta is cooking, you can make the dressing.
  3. Grind everything required for the dressing to a smooth paste. Add a tablespoon or so of the hot water to thin it down. It should be of pourable consistency.
  4. Take a pan, add a tsp of oil and ⅓ tsp fennel and add the cooked chickpeas. If you are using the canned, drain it very well and then use.
  5. Toss them well and add the cherry tomatoes and toss for 30 seconds to a minute. Take it off the heat.
  6. Add the pasta and veggies in a bowl and top it with basil.
  7. Add the dressing 15 minutes before serving.
Enjoy

 

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing |foodfashionparty|

Follow me on Snapchat-Ashfoodfashion for everyday food ideas.

‘ALL RIGHTS RESERVED’

ALL IMAGES AND POST COPYRIGHT PROTECTED.   Do NOT copy it, do not use it anywhere without our consent.    PLEASE give due credit if you do recreate it for your blog with your own special touches.

Appetizer, Cheese, chickpea, Entertaining, Gravy, Indian, Mint, Paneer, Party Ideas, Sauce, Spicy, Sriracha, Starter, tikka, tomato, VEGETARIAN, Yogurt

PANEER TIKKA with YOGURT MINT SAUCE

Chili paneer kababs1

I happen to love paneer (non melting, unaged, farmer’s cheese).

Growing up, I don’t remember mom cooking much paneer (cheese). It was something that we ate at restaurants.

As a South Indian our diet mostly consisted of rice, lentils, vegetables, and chicken. Paneer/cheese was considered ‘North Indian food’.  So when we wanted to eat, we would go out to a restaurant for a treat, and what a nice treat it was.

Continue Reading