How To Make Indian Chickpea & Vegetable Soup
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 cup dried chickpeas, soaked overnight and drained
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 carrot, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup diced tomatoes
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
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Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using), and cook for an additional minute to toast the spices.
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Add the soaked and drained chickpeas to the pot and stir well to coat them in the spices.
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Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, or until the chickpeas are tender.
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Add the diced carrot, zucchini, bell pepper, and diced tomatoes to the pot. Cover and simmer for another 10 minutes, or until the vegetables are cooked to your liking.
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Season the soup with salt and pepper to taste.
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Ladle the soup into bowls and garnish with fresh cilantro.
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Serve hot and enjoy!
Nutrition
- Calories : 321kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1093mg
- Total Carbohydrates : 47g
- Dietary Fiber : 12g
- Sugar : 10g
- Protein : 12g
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