Chickpea Soup with the Flavor of India "India in My Heart"“

Yields: 2 Servings Difficulty: Medium
Vai alla ricetta

Chickpea soup is a typical Mediterranean dish, but there are many different versions around the world. Our favorite is Indian-style chickpea soup, flavored with spices, cumin seeds, and curry.

Chickpea soup is a highly nutritious dish, rich in plant-based proteins. Chickpeas are also a clean food, meaning their cultivation pollutes the planet minimally and uses limited water and energy resources. Chickpea soup is also a vegan dish, which is why it's so popular in India, the birthplace of vegan cuisine.

Ingredients

0/12 Ingredients

Instructions

0/7 Instructions
  • Wash and peel the carrots, cutting them into cubes.
  • Wash the white cabbage and cut it into small pieces (white cabbage is an alternative to potatoes and will give body/substance to the soup).
  • Prepare a large nonstick pan and pour in the seed oil. Turn the heat to high and sauté the cumin seeds for 2 minutes (taste the aroma). Add the chopped shallot and sauté for 1 minute. Add the carrot and white cabbage and sauté well for 10 minutes, stirring constantly to prevent burning.
  • Heat 1 litre of vegetable stock (a good organic vegetable stock cube will also work)
  • Wash the lentils in plenty of cold water.
  • Add the hot vegetable broth, drained lentils, chickpeas, and curry leaves, and boil until the lentils are cooked. This will take about 20 minutes.
  • Serve if available with warm Naan bread or flatbread with melted butter on top.

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