Chickpea Soup - Indian Flavour |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 3 |
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I read a lot of recipes online and this became an amalgamation of many. It was yummy yummy yummy. And I didn't even mind that it smelled up my room. Ingredients:
1 (8 ounce) can chickpeas |
1 small onion, chopped |
1 garlic clove, diced |
1 potato, cubed |
1 1/2 teaspoons cumin |
1 teaspoon coriander |
1 pinch cinnamon |
2 dried chilies |
1 teaspoon ginger |
1 cardamom pod (optional) |
1 curry leaf (optional) |
300 ml broth |
200 g carrots, grated |
2 tomatoes, cubed |
1 teaspoon no-sugar-added peanut butter |
Directions:
1. Boil chickpeas for about 2 to 3 hours.
2. In a frying pan, sauté onion in a bit of olive oil for about 5 minutes (until onions look clear).
3. Add garlic, cook 1 minute.
4. Add potatoes, cook about 1-2 minutes, stirring constantly.
5. Add spices (except cardamom and curry leaf). Cook another 1 minute until spices are aromatic and make sure it doesn't burn. Remove from heat.
6. Drain chickpeas. Add 300ml of broth. Add tomatoes, carrot, cardamom, and curry leaf. Bring to boil.
7. Add the onion/potato mixture and peanut butter. Simmer for 0.5 to 1 hour.
8. For a thinner soup, add water. For thicker soup, puree half of the soup in a food processor.
9. Serving suggestion: serve with naan bread and a dollop of yogurt.
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