Chickpea Soup ( Soups and Salads Recipe )

This lebanese soup is delicious! the special baharat masala gives a nice edge to the soup and complements the creaminess of the chickpea rather well. Throw in garlic, onion, tomatoes and potatoes with a sprinkling of lemon juice, the flavours come together beautifully. This soup tastes great when chunky, but you could blend it into a creamy, thick soup as well. Serve bubbling hot with bread sticks!

Chickpea Soup ( Soups and Salads Recipe )

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Chickpea Soup ( Soups and Salads Recipe ) recipe - How to make Chickpea Soup ( Soups and Salads Recipe )

Soaking Time:  Overnight   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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For The Baharat Powder (makes Approx 1/4 Cup)
1 tbsp black peppercorns (kalimirch)
1 tbsp dry red chilli flakes (paprika)
1 tsp coriander (dhania) seeds
1 tsp cinnamon (dalchini)
1 tsp cumin seeds (jeera)
1 tsp cloves (laung / lavang)
1 tsp nutmeg (jaiphal)
1 tsp dried ginger (soonth) powder
2 to 3 cardamoms

Other Ingredients
1 tbsp ghee
2 cardamoms , lightly crushed
1/2 cup finely chopped onions
1 tbsp finely chopped garlic (lehsun)
1/2 cup chopped tomatoes
1/2 cup potatoes cubes
1/4 cup kabuli chana (white chick peas) , soaked overnight and drained
1/2 tsp baharat powder , refer above
salt to taste
1 tbsp tomato puree
1 tsp lemon juice
1/3 cup chopped coriander (dhania)

For Serving
bread sticks

For the baharat powder

    For the baharat powder
  1. Combine all the ingredients in a kadhai and dry roast on a slow flame for 3 to 4 minutes or till they release a pleasant aroma. Keep aside to cool.
  2. Blend in a mixer to a fine powder and use as required. Store in an air-tight container.

How to proceed

    How to proceed
  1. Heat the ghee in a pressure cooker, add the cardamom, onions and garlic and sauté on a medium flame till the onions turn translucent.
  2. Add the tomatoes, potatoes and drained kabuli chana, mix well and cook on a medium flame for a minute, while stirring continuously.
  3. Add the baharat powder, salt and 4 cups of hot water, mix well and pressure cook on a high flame for 2 whistles.
  4. Lower the flame and pressure cook for another whistle.
  5. Allow the steam to escape before opening the lid.
  6. Add the tomato purée, lemon juice and coriander, mix well and simmer for another minute, stirring once in between.
  7. Serve hot with bread sticks.
Nutrient values per serving
Energy126 cal
Protein3.6 g
Carbohydrates18.7 g
Fiber5.7 g
Fat4.1 g
Cholesterol0 mg
Vitamin A635.8 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B31.2 mg
Vitamin C44.1 mg
Folic Acid62.2 mcg
Calcium96.9 mg
Iron1.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium20.9 mg
Potassium278.8 mg
Zinc0.5 mg