Indian Chickpea Soup (Healthy Kabuli Chana Soup)
A simple, protein-rich chickpea soup with Indian spices — healthy and easy to cook for a light meal or dinner.
Ingredients
Equipment
Method
- Soak the dried chickpeas overnight or for at least 8 hours. Drain and rinse before cooking.
- In a saucepan or deep pot, heat olive oil on medium flame. Add chopped onion and garlic, sauté until the onion becomes soft and translucent.
- Add chopped tomato, cumin powder and turmeric powder. Cook for 1–2 minutes until the tomato softens.
- Add the soaked chickpeas and water (or vegetable stock). Stir well and bring to a boil.
- Lower the flame, cover the pot and let it simmer for about 15–20 minutes, or until the chickpeas are tender.
- Once chickpeas are soft, use a hand blender (or regular blender) to blend part or all of the soup to your desired consistency. You can keep it slightly chunky or smooth.
- Return the blended soup to the pot (if using blender). Add salt and a pinch of black pepper. Mix well and simmer for another minute.
- Turn off the flame. Pour the soup into bowls, garnish with fresh coriander leaves and serve hot.
Notes
For extra flavour, you can add a dash of lemon juice or a small piece of ginger while cooking. Use vegetable stock instead of water for richer taste. This soup is high in plant protein and fibre — good for digestion and blood-sugar control.