Very tasty, spicy but at the same time not heavy soup. On a chilly autumn day this soup warms and satisfies, due to the content of red hot chili peppers give strength. Recently I read an article in a cooking magazine (there is, incidentally, the idea of the recipe) -interview with composer Alexey Rybnikov. Now, he was told that once spicy food saved his life. At the airport, where it was very stuffy, Rybnikov almost lost consciousness, and helped him a tonic effect very spicy Tom Yam soup, which he ordered in the same Asian restaurant. So yay for spicy soups and the red hot peppers!
|Cooking time -||Number of servings 2|
The chickpeas to soak for 24 hours. Wash.
Put in boiling broth and cook for 1 hour.
The stalk of celery cut into slices.
Put in the soup. Add the olive oil.
Season with salt and pepper.
Add the pasta and cook until almost cooked. Two minutes until fully cooked pasta add soup, tomatoes, chili and chopped parsley. After two minutes turn off the heat and let stand 10 minutes.
Pour into bowls and serve.