You are here: Home > Course > Soups > Chunky Indian Soups > Chickpea Soup ( Soups and Salads Recipe ) Chickpea Soup ( Soups and Salads Recipe ) by Tarla Dalal 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! 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Close 11 Jun 2012 This recipe has been viewed 30042 times Chickpea Soup ( Soups and Salads Recipe ) recipe - How to make Chickpea Soup ( Soups and Salads Recipe ) Tags Chunky Indian SoupsJhat-Pat SoupQuick Vegetarian Soups Soaking Time: Overnight Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 5108 hours 30 minutes 4Makes 4 servings Show me for servings Ingredients 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) seeds1 tsp cinnamon (dalchini)1 tsp cumin seeds (jeera)1 tsp cloves (laung / lavang)1 tsp nutmeg (jaiphal)1 tsp dried ginger (soonth) powder2 to 3 cardamomsOther Ingredients1 tbsp ghee2 cardamoms , lightly crushed1/2 cup finely chopped onions1 tbsp finely chopped garlic (lehsun)1/2 cup chopped tomatoes1/2 cup potatoes cubes1/4 cup kabuli chana (white chick peas) , soaked overnight and drained1/2 tsp baharat powder , refer above salt to taste1 tbsp tomato puree1 tsp lemon juice1/3 cup chopped coriander (dhania)For Serving bread sticks Method For the baharat powderFor the baharat powderCombine 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.Blend in a mixer to a fine powder and use as required. Store in an air-tight container.How to proceedHow to proceedHeat the ghee in a pressure cooker, add the cardamom, onions and garlic and sauté on a medium flame till the onions turn translucent.Add the tomatoes, potatoes and drained kabuli chana, mix well and cook on a medium flame for a minute, while stirring continuously.Add the baharat powder, salt and 4 cups of hot water, mix well and pressure cook on a high flame for 2 whistles.Lower the flame and pressure cook for another whistle.Allow the steam to escape before opening the lid.Add the tomato purée, lemon juice and coriander, mix well and simmer for another minute, stirring once in between.Serve hot with bread sticks. Nutrient values per servingEnergy126 calProtein3.6 gCarbohydrates18.7 gFiber5.7 gFat4.1 gCholesterol0 mgVitamin A635.8 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B31.2 mgVitamin C44.1 mgFolic Acid62.2 mcgCalcium96.9 mgIron1.5 mgMagnesium0 mgPhosphorus0 mgSodium20.9 mgPotassium278.8 mgZinc0.5 mg