When I started the soup theme this month, my plan was to make more lentil, bean and grain soup so that I could replace my meals with them and spend lesser time in the kitchen. But I saw so many varieties of soups with different veggie combinations that I sidelined the grains and lentils and went after the veggies. So when I came across this recipe, I simply had to make it, especially since today is the penultimate day of the month long marathon.

This recipe is very similar to the Indian chole which is a regular accompaniment to rotis or puris or rice. It is a lot less spicy version and can be enjoyed with any flat bread of your choice. Mine was roti.

Serves 3

Recipe adapted from here

WHAT WE NEED

Chickpeas                                                         1 1/2 cups

Olive oil                                                             2 tbsp

Onion, finely chopped                                  1

Garlic, minced                                                 1 tsp

Freshly ground toasted cumin                  1 tsp

Chilly powder                                                  1/2 tsp

Sugar                                                                  1/2 tsp

Tomatoes, chopped                                       2

Vegetable stock                                              2 cups

Salt

Coriander leaves                                            to garnish

WHAT TO DO

• Soak the chickpeas overnight and pressure cook them the next morning for 2-3 whistles till they are completely cooked
• Heat the oil and add the garlic and onion and saute on low flame till the onion turns soft
• Add powdered cumin and chilly powder and mix well
• Add salt and vegetable stock and 1 cup of the chickpeas and bring to a boil
• Mash the balance 1/2 cup of chickpeas with a potato masher or with your fingers to form a mushy mix
• Add the balance chickpeas to the pan and mix well
• Simmer for 12-15 minutes till the soup becomes slightly thick
• Turn off the heat and adjust seasoning, if required
• Garnish with coriander leaves and serve with any flatbread
• Enjoy!

This post is part of the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68