Serves: 4
Total Calories: 336
1. In a food processor or a blender, process together the ginger, garlic, green chili pepper, chickpeas, and 1/4 cup cilantro until smooth. Then mix in the yogurt, salt, and black pepper and process again until smooth. Transfer to a serving bowl.
2. Heat the oil in a small nonstick saucepan over medium-high heat and cook the red chili peppers, stirring until softened, about 30 seconds. Then add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the other 1/4 cup cilantro and stir until wilted, about 1 minute. Transfer to the soup and swirl lightly to mix, with parts of the spiced oil visible as a garnish.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chilled Chickpea Soup recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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