Wednesday, January 16, 2013

Easy Indian Chickpea Soup

I simplified this recipe for Black Chickpea Soup from Ismael Merchant's Passionate Meals cookbook and was shocked when my seven year old requested a bowl for dinner. Had I known that he was going to try it, I would have  only used 1/8 of a teaspoon of cayenne. This soup is a great dish that requires super simple easy to find ingredients--chick-peas, tomatoes, ginger, cilantro and lime--but the end result is a stunning, vibrant, satisfying soup. It is pretty easy to soak the chickpeas overnight in water. After soaking, I drain the chickpeas and use fresh water to cook them. If you don't have time for soaking, try to find Eden Organic Chickpeas, because use cans without BPA.

Adapted from: Ismail Merchant's Passionate meals

Serves 4
  • 1 cup organic chick-peas, soaked over night (2 cups soaked) or 1 can Eden Organic Chickpeas
  • 1/4 teaspoon dried cayenne
  • 1/2 tsp cumin powder
  • 1/2 tsp mustard powder
  • 2 garlic cloves, minced
  • 1 inch ginger, peeled and grated
  • 2 tomatoes, diced
  • 1/4 tsp turmeric
  • 1 tbsp chick-pea flour (or coconut flour)
  • juice of 1 lime
  • 1/4 cup chopped cilantro
1. Cook chick-peas with 1 tsp of salt and 4 cups of water until tender. About 20 mins. Do not drain.
2. In a saucepan, heat oil and fry cayenne for a minute or so.
3. Add cumin powder, mustard powder, garlic and cook for a couple of minutes.
4. Add ginger, tomatoes, 1 tsp salt and turmeric. Cook until tomatoes are well blended with the spices. I used a  spatula to gently press down on the tomatoes while cooking.
5. Add chick-pea flour or coconut flour and stir to mix well. Cook for another 5-6 mins.
6. Add this mixture to the chick-peas and the water it was cooked in. Stir well, add lime juice and cook for another 10 - 15 minutes on a slow simmer.
7. Garnish with cilantro and serve with rice.