Kala Chana Soup:

 

Ingredients:

 

– 1 cup kala chana (black chickpeas), soaked overnight and drained

– 2 tablespoons olive oil

– 1 onion, chopped

– 2 cloves garlic, minced (optional)

– 1 teaspoon grated ginger (optional)

– 1 teaspoon cumin seeds

– 1 teaspoon coriander powder

– 1/2 teaspoon turmeric powder

– 1/2 teaspoon red chili powder (optional)

– 1/2 teaspoon garam masala powder

– 1/2 teaspoon salt

– 4 cups vegetable broth

– 2 cups water

– Fresh coriander leaves , for garnish

Instructions:

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the cumin seeds and let them sizzle for a few seconds.
  3. Add the chopped onion and sauté until it’s translucent.
  4. Add the minced garlic and grated ginger and sauté for another minute.
  5. Add the soaked and drained kala chana, coriander powder, turmeric powder, red chili powder (if using), garam masala powder, and salt. Mix well.
  6. Pour in the vegetable broth and water, and bring the mixture to a boil.
  7. Reduce the heat to low and let the soup simmer for 30-40 minutes, or until the kala chana is tender.
  8. Use an immersion blender to puree the soup until it’s smooth, or let it cool and puree it in a blender.
  9. Serve the soup hot, garnished with coriander leaves