This is one of the most loved soup recipe form Northern India. It is so popular that you will often find it in the restaurants menu, where it is served along with fried flatbread made from fermented dough (bhatura).
Chickpeas is a powerhouse of nutrients. And it is delicious too! The rich creamy texture that you get in your soups, puree, sauces, and curries is priceless.
This chickpeas soup is prepared in typical North Indian style with the spices that improve its digestion, flavour, and taste. You can alter the recipe per herbs and spices of your choice, but do make sure to add them to your meals.
Chickpeas Soup with Indian spices – Chole ki sabzi
- Pressure Cooker
- 1½ cups Dry Chickpeas
- 2 Medium Tomatoes
- 1 Medium Onion
- 1½ inch Fresh ginger root
- 2 Garlic Cloves
- 4 Sprigs Coriander Leaves
- 2 tbsp Ghee Or any pure cooking oil
- 1 pinch Asafetida or Hing
- 1 Dried Bay leaf – tej patta
- 2 Cloves
- 1 Big black cardamom – Badi Elaichi
- 2 tsp Turmeric Powder
- 2 tsp Coriander Seeds Powder
- 2 tsp Cumin Seeds
- 1 tsp Mustard Seeds
Soaking and Preparing the Chickpeas
- Wash and Soak the chickpeas such that there is atleast 1 inch water on top of it.
- Let the chickpeas be soaked for about 10 hours. It will reduce cooking time and make them more digestable.
Cooking the Chickpeas
- Strain the chickpeas and discard soaking water.
- Now add chickpeas in a pressure cooker or slow cooker. Add water such that chickpeas are soaked in at least 1 inch layer of water.
- Add in salt and turmeric powder to the chickpeas. Close the cooker.
- Switch on the heat below the pressure cooker. It may take about 7-8 whistles of the pressure cooker for chickpeas to become soft. Keep aside.
Preparing the tempering for the soup/curry
- Heat a pan and add ghee.
- Once the pan is hot, add in Asafetida, cumin seeds, and mustard seeds.
- Let the seeds splutter. Add in bay leaf, cloves, and Big cardamom (pound the big cardamom before).
- Now add chopped onion, garlic, and ginger. Mix well and stir till it turns golden brown.
- Now add in turmeric powder and coriander seeds powder. Mix well for few seconds.
- Now add chopped tomatoes. Mix well and cover to let it cook till tomatoes turn mushy.
- Close the heat. Mix the tempering with the boiled chickpeas.
- Cook the curry for another 5 minutes to let all ingredients mix well.
- Garnish with chopped coriander leaves. Serve with rice, or chapati, or poori. Enjoy!
If you are using slow cooker, then your cooking time will be extended to the time it takes for chickpeas to become soft and mushy.
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