Thimble Soup
A savory and tangy thimble soup featuring Turkish manti dumplings and chickpeas in a rich tomato broth, infused with mint and a hint of sourness for a quick and healthy meal.
Ingredients
- 2 bowls of frozen manti (Turkish dumplings)
- 2 bowls of cooked chickpeas
- 2 tablespoons of tomato paste
- 3 tablespoons of vegetable oil
- 2 teaspoons of salt
- 1 teaspoon of dried mint
- 7-8 pieces of citric acid (you can adjust according to your taste; I used more because I like it sour)
- 5 cups of water (add more water if needed to adjust the consistency)
Instructions
- Add the vegetable oil and tomato paste to a pot and sauté until fragrant.
- After sautéing the tomato paste, add water and dissolve the paste. Bring to a boil.
- Add the manti, chickpeas, dried mint, and the remaining ingredients to the boiling tomato sauce.
- Let it cook over medium heat. Once cooked, transfer to a bowl and serve.
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