chickpea soup recipe
Easy, creamy, protein rich and filling chickpea soup.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- ½ cup Chickpeas or 1 cup canned chickpeas
- Salt as needed
- 1 cup Water as needed
- 10 mint leaves chopped
- 2 tbsps Lemon juice
- ¼ to ½ tsp pepper powder
Tempering
- 1 tbsp ghee
- ½ tsp cumin
- ¼ tsp turmeric
- ½ inch ginger chopped
How to make the recipe
- Wash and soak chickpeas for about 8 to 10 hours.
- Cook chickpeas till soft or for 2 to 3 whistles with 1 cup of water in a pressure cooker. You can also cook them in a pot.
- Once the pressure comes down, set aside to cool.
- Blend this to a smooth puree with additional water to bring it to the desired consistency.
How to make chickpea soup
- Pour ghee to a hot pot.
- Add cumin and ginger. Saute for 30 to 60 seconds.
- Next add turmeric.
- Pour the blended chickpea mixture and then add more water to bring it to a consistency.
- Bring it to a gentle boil.
- Add salt and turn off.
- Next add mint leaves & pepper.
- Cool down slightly and then squeeze in lemon juice. You can serve warm with croutons or cutlets too.
NUTRITION (estimation only)
Calories: 96kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 202mg | Potassium: 99mg | Fiber: 2g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg