Chickpea Soup Recipe

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Prep Time 15 Minutes

Cooking Time 20 Minutes

Servings 4-5

Rating

Chickpeas soup is one of those soup dishes which is perfect for kids and women. This soup is tasty, filling and comforting.This soup is healthy and very tempting dish. It is can be served for light dinner or also can be served as a appetizer before any meal.

Ingredients

For The Baharat Powder

1 tbspBlack peppercorns (kalimirch)
1 tbspDry red chili flakes (paprika)
1 tspCoriander (dhania) seeds
1 tspCinnamon (dalchini)
1 tspCumin seeds (jeera)
1 tsp Cloves (laung / lavang)
1 tspNutmeg (jaiphal)
1 tspDried ginger (soonth) powder
2 to 3Cardamoms

Other Ingredients

1 tbspGhee
2Cardamoms , lightly crushed
1/2 cupFinely chopped onions
1 tbspFinely chopped garlic (lehsun)
1/2 cupChopped tomatoes
1/2 cupPotatoes cubes
1/4 cupKabuli chana (white chick peas), soaked overnight and drained
1/2 tspBaharat powder
saltTo taste
1 tbspTomato puree
1 tspLemon juice
1/3 cupChopped coriander (dhania)

For The Garnish

2 tbspFinely chopped coriander (dhania)
oilfor cooking

Directions

For the Baharat powder

In a pan add peppercorn, red chili flakes, coriander seeds, cinnamon, cumin seeds, cloves, nutmeg, dried ginger powder, and cardamom and dry roast it on a slow flame for 3-4 min or till they release a pleasant aroma and keep it aside to cool.
In a blender add the roasted spices and 1/4 cup of water and blend to a smooth paste.

How To Proceed

Heat the ghee in a pressure cooker, add the cardamom, onions and garlic and fry on a medium flame till the onions turn translucent.
Add the tomatoes, potatoes and kabuli chana, mix it well and cook on a medium flame for a minute and stir continuously.
Add the Baharat powder, salt and 4 cups of hot water, mix it well and pressure cook on a high flame for 25 min.
Allow the steam to escape before opening the lid and add the tomato puree, lemon juice and coriander, mix it well and cook for a minute, stir once in between.
Serve it hot with bread toast.

By Meghna Nath

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