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Travel Noire Eats And Recipes: Ramen Vegetable Soup

By Travel Noire

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Nothing brings cultures together quite like food. To celebrate the black men and women who are using food and flavors to connect cultures and communities, we’re sharing some of our favorite recipes from professional chefs, at-home cooks and foodies who know that great flavors can bring us all together. Temitayo Ola (@tayoscreation) of Dinner with Tayo is back with another one of his delicious and simple recipes and today he’ll show you how to make a flavorful Moroccan-inspired ramen soup.

 

 

RELATED: Travel Noire Eats And Recipes: Senegalese Fish Balls With Tomato Sauce

 

WHAT YOU’LL NEED

 

ramen noodle
1 tablespoon olive oil
2 medium carrots, sliced 1/4 to 1/2-inch thick
1 1⁄2lbs butternut squash, peeled and cut into 1-inch cubes
1 medium onion, chopped
1 can garbanzo beans, drained (or chickpeas)
1 (14 ounce) can stewed tomatoes

1⁄2teaspoon cinnamon (more if you like)
1⁄2teaspoon salt
1⁄8teaspoon crushed red pepper flakes
1 cup vegetable broth
2 tablespoons chopped cilantro or 2 tablespoons parsley

 

INSTRUCTIONS


1). In a nonstick skillet, heat oil over medium-high heat.

 

2). Add carrots, squash, and onion and cook until golden, about 10 minutes.

 

3). Stir in garbanzo beans, stewed tomatoes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.

 

4). Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.

 

5). Meanwhile, prepare the noodles as label directs

 

6. Stir cilantro into the soup.

 

7. Once ready pour noodles and soup into a serving bowl and enjoy.

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