This super easy and super tasty chickpea soup is very easy to make.
Only simple ingredients make this recipe very aromatic and healthy.
I learned this soup recipe from my amma(Mom) she makes this recipe for dinner along with dosa(Indian pancake), Idli.
You don’t need any side dish for this soup. You can drink it just like a soup 🙂
Let’s move on to the recipe..
Chickpea/Channa – 1 cup soaked overnight
Coriander seeds – 1 tablespoon
Dry red chilli – 2 as per taste
Cumin seeds – 1 tablespoon
Whole pepper – 1/2 tablespoon or lesser
Garlic – 6-7 cloves
Olive oil/spray oil – 1 teaspoon
Mustard seeds – 1/2 teaspoon
Onion – 1 finely chopped
Tomato – 1 finely chopped or 1/2 cup tomato paste
Turmeric powder – 1/2 teaspoon
salt – as per taste
Pepper powder – as per taste
Coriander leaves – to garnish
Soak chickpea/channa overnight and next day rinse and keep aside.
In dry tawa add coriander seeds. Dry roast all the spices in medium flame.
After 3 sec add dry red chilli.
Then add cumin seeds.
Finally add whole pepper and dry roast everything until nice aroma.
After the spices roasted well spray oil or add some olive oil and saute for few sec and let it cool.
After the spices cool completely add peeled garlic.
Take the roasted spices in blender and crush it.
Heat pressure cooker or pan add olive oil /spray oil. Add mustard seeds and let it crackle.
Then add finely chopped onion and saute until brown.
Add chopped tomato or tomato paste and mix well. If you use more tomato the soup will become little tangy and sweet. So add accordingly.
After the tomato become mushy add soaked channa/chickpea and mix well.
After few minutes add ground masala and saute for 1-2 minutes.
If you want add vegetable stock/broth or plain water. I used plain water.
Add turmeric powder and salt.
I used pressure cooker to cook this soup. If you don’t have pressure cooker. Use slow cooker to cook this soup or cook this soup in stove top until channa become soft.
Finally garnish with coriander leaves and taste for salt. If needed sprinkle some pepper powder. I served it with brown rice.
Happy Cooking 🙂