This recipe appreared online in the 12/31 New York Times. Their Recipes for Health section has been an extraordinary resource for finding good veggie-centric recipes. I made this chickpea/squash soup tonight with slight adjustments-- I had no mint, and I subbed orzo for the vermicelli (the recipe in the paper was adapted from another called for the large, pearl-like couscous and orzo seemed closer). The chickpeas/tomatoes were canned, but all else was fresh.
The text below is verbatim from the article, and the original author is Martha Rose Shulman-- if this is against community rules, I apologize!
1 cup chick peas, picked over and soaked for 6 hours or overnight in 1 quart water
1 bunch cilantro
1 dried red chili pepper
2 tablespoons olive oil, plus additional for drizzling
1 large onion, chopped
2 medium carrots, diced
4 plump garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1 (28-ounce) can chopped tomatoes, with juice
1 1/2 quarts water
Salt to taste
1/2 pound winter squash, peeled and diced
1 to 2 teaspoons harissa or 1/8 to 1/4 teaspoon cayenne pepper, to taste
Salt and freshly ground pepper
1/2 cup vermicelli
2 tablespoons chopped fresh mint
Lemon wedges for serving (optional)
1. Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro.
2. Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour. Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.
Yield: Serves 4 to 6
Advance preparation: This gets better overnight, but don’t add the pasta or the fresh chopped cilantro and mint until shortly before serving. You may need to thin out with water. It will keep for 3 or 4 days in the refrigerator.
Variation: In spring and summer, substitute 1/2 pound diced zucchini for the squash. Simmer the zucchini for no longer than 30 minutes.