Chickpea Soup
Saturday, January 21, 2012Here's an Old recipe with a better picture .. Remember, I told you about my love for Chickpeas?? I made this awesome Chickpea soup, yet again for lunch today & here it is ..
Winter is slowly slipping away from us. Though the evenings are a little cold & breezy, days are getting warmer & the woolen clothes have gone back into the closet. In a month's time, it will be Summer already & I dread the typical tropical summer heat.
Winter is slowly slipping away from us. Though the evenings are a little cold & breezy, days are getting warmer & the woolen clothes have gone back into the closet. In a month's time, it will be Summer already & I dread the typical tropical summer heat.
We are enjoying this pleasant weather while it lasts. This is prefect for some piping hot Chickpea Soup. This is very filling by itself. Serve with some toasted bread & it makes a great weeknight dinner.
You Will Need:
- 1 cup Chickpeas - washed & saoked overnight or for 6 hrs
- 1 big Onion - Diced
- 1 Tomato - Diced
- 2 tbsp Tomato Puree
- Garlic - 4 pods
- A small sprig of fresh Rosemary
- A Bit of fresh Thyme
- 1 tsp red chilli powder
- 2 tsp Olive Oil
- Salt as per taste
- Fresh Parsley for garnish
How To:
- Add a tsp of salt & pressure cook chickpeas until soft. Set aside
- In a pan, heat olive oil, saute diced onions, tomato & garlic until soft. Add Rosemary & Thyme as well
- In a blender/mixer, blend onion, tomato & 1/4th of the cooked chickpeas into a smooth paste.
- In a pan, Add the paste, red chilli powder, tomato puree, chickpeas, & water. Add salt as per taste & simmer for about 10 mins.
- Garnish with fresh parsley
Serve HOT .. Enjoi with some homemade Garlic Bread !!!
NOTE:
- You can used canned chickpeas as well. This saves the soaking & the cooking part.
- Use Vegetable Stock instead of water. It gives a better flavour. Since, I didn't have any on hand, I added water
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