Kabuli Chana Soup Recipe (Chickpea Soup)
This Kabuli Chana Soup is a light yet nutritious option perfect for dinner. With its high protein content and the added goodness of basil powder, this simple soup aids in weight loss while satisfying your hunger. Quick to make, it requires only a few ingredients, making it an ideal choice for a healthy meal. Pair it with garlic bread and salad for a wholesome dinner.
Cuisine: North Indian
Course: Dinner
Diet: High Protein Vegetarian
Ingredients:
- 1/2 cup Kabuli Chana (chickpeas)
- 1 onion, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon basil powder (or oregano)
- 1/2 teaspoon red chili flakes
- 1 teaspoon black pepper powder
- A pinch of turmeric powder
- 1 teaspoon oil
- Lemon juice, to taste
- Salt, to taste
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions:
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Soak the Chickpeas: Rinse the Kabuli Chana thoroughly and soak them in water for 8 to 10 hours. After soaking, drain the water.
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Cook the Chickpeas: Place the soaked Kabuli Chana in a pressure cooker with 1 cup of water and a pinch of turmeric powder. Cook for 3 to 4 whistles. Allow the pressure to release naturally and let the chana cool.
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Blend the Chana: Once cooled, add some water to the chickpeas and blend into a smooth paste using a mixer grinder. Set it aside.
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Prepare the Soup Base: Heat oil in a pan. Add the chopped onion and ginger-garlic paste. Cook for about 3 to 4 minutes until the onions soften and the raw aroma of the ginger-garlic paste disappears.
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Combine Ingredients: Add the chickpea puree to the pan, along with the required amount of water for the desired consistency. Cook for 5 to 6 minutes, stirring occasionally.
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Season the Soup: Add salt, basil powder, and red chili flakes. Stir well and let it come to a boil.
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Final Touches: Once boiling, add black pepper powder and lemon juice. Let the soup simmer for another 2 minutes.
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Serve: Serve the hot Kabuli Chana Soup with garlic bread and salad for a hearty meal.
Enjoy your healthy and flavorful chickpea soup!
