Ayurvedic Minestrone Recipe (makes for 1-2 people) Posted on 26 November 2014 at 11:03 - 1 handful Baby Spinach - Approx. ¼ – ½ cup Vegetable Stock (preferably homemade) - 1- 2 tsp unrefined Sesame Oil - Approx. 1 cup Water - 2 tsp Cumin powder - 1 tsp Coriander powder - 1/4 tsp Anise Seed powder - 1 tsp Turmeric powder - 1 Bay Leaf - 2 tsp Ginger-Garlic paste - Crushed Black Pepper (as per taste) - Salt to taste Rinse and drain chickpeas with fresh water. In a stockpot, add the oil and let it warm up for a minute. Add the bay leaf and sauté the ginger-garlic paste for about 30 seconds. Now add all the spice powders mentioned above (except black pepper and salt) and sauté for few more minutes by slowing adding the vegetable stock. After you smell the appetizing aromas of the sautéed spices, add the veggies and drained chickpeas to the pot and keep stirring it well so that all the spices get introduced to the chickpeas and veggies. Now, add the water and simmer it for about 20 mins to a soup-like consistency. During the last 10 mins of simmering add the roughly chopped baby spinach to get it wilted nicely and not get overly mushy. Before switching the heat off, add the salt and freshly crushed black pepper to your taste.
