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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
Prep Time
8
hours
Cook Time
20
minutes
Total Time
8
hours
20
minutes
Servings
3
Author
Swasthi
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:
96
kcal
|
Carbohydrates:
9
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
202
mg
|
Potassium:
99
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
204
IU
|
Vitamin C:
5
mg
|
Calcium:
21
mg
|
Iron:
1
mg