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!
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:
Makes 4 servings
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
- 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.
- Blend in a mixer to a fine powder and use as required. Store in an air-tight container.
How to proceed
- How to proceed
- Heat 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.
| Energy | 126 cal |
| Protein | 3.6 g |
| Carbohydrates | 18.7 g |
| Fiber | 5.7 g |
| Fat | 4.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 635.8 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 44.1 mg |
| Folic Acid | 62.2 mcg |
| Calcium | 96.9 mg |
| Iron | 1.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 20.9 mg |
| Potassium | 278.8 mg |
| Zinc | 0.5 mg |