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!
