Red chickpea soup

Ingredients (x 2-3):
1 onion
1-2 cloves of garlic
1 carrot
100-150 g frozen soup vegetables
3/4 tablespoon soy sauce
½ tablespoon red curry paste
½ (vegetarian) bouillon cube
3 tomatoes
1 abundant tablespoon of tomato puree
around 200 g of chickpeas
7 dl water
olive oil
salt
pepper
a pinch of paprika powder and/or chili powder, rosemary, basil and oregano

Preparation:
Chop the garlic and onion. Cut the carrot into small cubes. Put these vegetables along with the soep vegetables into a pan with olive oil. Sauté them for a few minutes on mild heat. Then add salt, paprika and chili powders, as well as the soy sauce and the curry paste. Sauté the vegetables for a couple of more minutes.


Cut the tomatoes into small pieces and remove the green part. Remove the conservation water from the chickpeas. Add into the pan the tomatoes, the tomato puree, ½ bouillon cube, water and the chickpeas. Heat until the soup starts evaporating and then cook the soup on mild heat under cover for 20 minutes, mixing once in a while. Add the remaining spices during the cooking time.
It's a good idea to serve the soup with bread or grated cheese.

Farfalle with soy-tomato-zucchini sauce

Ingredients (x3):
260 g farfalle
1 onion
1 clove garlic
150 g grinded soy
1/3 zucchino
2 tomatoes
4 tablespoons tomato puree
1 tablespoon white vinegar
olive oil
salt
black pepper
parsley

Preparation:
Remove the seeds of the tomatoes and peel them. Start cooking the pasta. Chop the onion and grind the garlic. Heat these two on a pan with olive oil. Pour the grinded soy on them. Cut the zucchino into thin sticks max. 3 cm of length and add it on the pan. Cut into small cubes the tomatoes that you previously peeled. Add the tomato cubes on the pan along with tomato puree. Keep the heat pretty high but not at maximum. Add a tablespoon of white vinegar. Add salt and black pepper according to your taste. Cook on high heat for a couple of more minutes and then let the sauce cook on lower heat for still some minutes.

When the pasta is al dente, pour the water off. Serve the pasta with the sauce and with chopped parsley.

Soy, tomato and bell pepper filling for crepes and cannelloni

As a vegetarian person I like the use of soy - vegetarians need their proteines too. This filling goes as well for crêpes as cannelloni. If you want to make the tomato flavour stronger, add more passata (=tomato puree).

Ingredients (x 4-5 crêpes):
140 g grinded tofu (soy)
1 onion
1 clove garlic
2 small tomatoes
½ bell pepper
1 egg
100 g ricotta
80 g tomato puree
70 g cheese
a few tablespoons Béchamel sauce
salt
pepper
olive oil

Preparation:
Fry the minced onion and garlic in olive oil. Add the grinded soy. Add a cup of water. Keep the heat pretty high. Cut the bell pepper into small pieces and add it into the pan. Pour in the tomato puree. Cut the tomatoes into slices and add them on the pan too. Add salt and pepper and let it cook until it becomes pretty condensed. Knead the filling with an egg, cheese cu into small pieces, ricotta and some tablespoons of Béchamel. Fill your crêpes or cannelloni with this filling.

Here are the crêpes I made this time. After I had filled them I still let them heat up in the microwave. I like to serve them with some plain salad.