Quick Black Chickpea Soup with Cumin Seeds


Serves: 4
Total Calories: 386

Ingredients

1 tablespoon Basic Ginger-Garlic Paste or store-bought
1 cup , dried black garbanzo beans, (kallae channae), sorted and washed in 3 to 4 changes of water
6 to 7 cups water
1 stick cinnamon (1-inch)
4 black cardamom pods, crushed lightly to break the skin
1/2 teaspoon salt, or to taste
1 (15-ounce) can tomato sauce
2 tablespoons vegetable oil
1 teaspoon melted ghee (optional)
1 inch, piece peeled fresh ginger, cut into thin matchsticks
1 teaspoon cumin seeds
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 large tomato, finely chopped
1/4 cup finely chopped fresh cilantro, including soft stems

Directions:

1. Prepare the ginger-garlic paste. Then, soak the chickpeas overnight in water to cover by 2 inches, then drain. Place the chickpeas, water, cinnamon, cardamom pods, ginger-garlic paste, and salt in a pressure cooker, secure the lid, cook over high heat until the regulator indicates high pressure, then cook 3 more minutes. Remove from the heat and allow the pressure to depressurize on its own, 15 to 20 minutes. Open the lid carefully and check the chickpeas they should be soft and watery. If not, reseal the lid, bring back up to high pressure, and cook 1 more minute.

2. Transfer to a large cast-iron wok (preferably) or skillet, mix in the tomato sauce and cook over high heat, stirring occasionally, about 5 minutes, then over medium-low heat about 1 hour. In the end you should have at least 4 cups of soup. If needed, add more water and bring to a boil.

3. Heat the oil and the ghee in a large nonstick wok or saucepan over medium-high heat and cook the ginger sticks, stirring frequently, until golden, about 1 minute. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and turmeric, stir about 30 seconds, then mix in the chopped tomato and cilantro and cook until the tomatoes are slightly soft. Mix everything into the soup.

4. Transfer the soup to a serving bowl, leaving the chickpeas in the pan. Remove about 1/2 cup of the chickpeas, coarsely mash them, and add them to the soup. Reserve the rest for another purpose. (Eat them as is, or toss into salads or over rice pullaos.)

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 386
Calories from Fat: 68

This Quick Black Chickpea Soup with Cumin Seeds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Soups
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Cashew Corn Soup in Chicken Broth
Chicken Soup with Chayote Squash
Chicken Soup with Cream-Style Corn and Green Chili Peppers
Chicken Soup with Ginger and Coconut Milk
Chickpea Soup with Chicken Broth
Chilled Chickpea Soup
Chilled Potato Soup
Chilled Roasted Vegetable Soup
Chunky South Indian Tomato Soup
Classic South Indian Ginger Soup
Creamy Almond-Poppy Seed Soup
Creamy Tomato Soup
Curried Green Pea Soup
Fast Black Bean Soup, Indian Style
Fragrant Yogurt Soup
Goan Caldo-Verde Soup with Cauliflower
Goan Shrimp Soup
Mulligatawny Soup
Mysore Coconut Soup
Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
Quick Lentil, Barley and Vegetable Soup
Quick Puréed Root Vegetable Soup
Quick Sindhi Split Pigeon Pea Soup with Tamarind
South Indian Buttermilk Soup
South Indian Lemon Soup with Mung Beans
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