Easy Chickpea Soup Recipe - Fall Recipes | Eat East Indian

Chickpeas are fibre rich, filled with protein and perfect for chilly fall evenings. This Garbanzo beans soup can be prepared in bulk on the weekend and pair it with a naan for a weekday meal. Here's an easy recipe to prepare healthy chickpea soup.

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Ingredients/ Method

1 cup chickpeas soaked overnight
1 tsp Salt (more towards the end can be added to adjust per your taste and requirement)
1 tsp Roasted Cumin Powder
1 tsp Turmeric
1 tsp Paprika
1 large chopped Onion
1 tbsp chopped Ginger
2-3 garlic cloves chopped
1 large Tomato or two small tomatoes
2-3 tbsp oil
1 bay leaf
1 cinnamon stick
1-2 cups of veggies
4-5 cups of water
Bunch of Cilantro leaves for garnish

Method:
- You can use canned chickpeas or if you are using fresh ones (like I am), Soak them in water overnight.
- Heat oil in a cooker. Fry cinnamon and bay leaf with ginger-garlic and onions. Mix well. Give them 2-3 mins.
- Add veggies.
- Add salt, cumin powder, paprika and turmeric. Fry veggies for 3-4 mins.
- Add tomatoes and let them become tender. Add half of cilantro leaves now..Add half as garnish towards the end.
- Mix and add chickpeas (discard the water they were soaking in). Add water.
- Close the lid and cook for 3-4 whistles. Longer if you didn't presoak the ingredients.
- Garnish with cilantro leaves and serve warm.