Tuesday, August 10, 2010

Garlic-laced Chickpea soup

Light soup made with pulses, big in flavour with coriander and garlic. Crusty bread goes well.

Serves 2-3
2 tbsp vegetable oil
1 tbsp garlic ginger paste
1 large onion chopped
200g chickpeas, soaked overnight & boiled with salt / can
Few coriander leaves chopped
1 tbsp plain flour mixed in cold water
½ lemon juice
1 cube vegetable stock
1 tbsp mustard cream
Parsley for garnishing
Salt & pepper to taste

Heat oil in a pan, stir fry onion and garlic ginger for few minutes. Add stock cube, 1 bowl of water and boil for 5 minutes.

When soup is simmering add chick peas, salt, mustard cream, flour mixture,  salt, stir well for 3-4 minutes. Turn off heat, add coriander leaves and lemon juice.

Serve soup in bowls and garnish with parsley leaves.


  1. Hi
    How do we make the garlic ginger paste?

  2. Ami's Vegetarian DelicaciesDecember 13, 2011 at 10:26 AM

    check this link where I have described the method to make minced garlic and ginger.

    Sorry for the late reply.


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