Chickpea Soup ( Soups and Salads Recipe )
by Tarla Dalal
Added to 28 cookbooks
This recipe has been viewed 23616 times
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!
- 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.
- 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.
Nutrient values per serving
|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|
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