Spicy Chickpea Soup
A delicious spicy soup made from mostly store cupboard ingredients. Suitable for scaling up and batch cooking.
Servings: 4
Calories: 233kcal
Ingredients
- 1 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1 tsp fresh ginger chopped
- 1 garlic clove crushed
- 1/2 tsp ground tumeric
- 1/2 tsp ground coriander
- 400 g chopped tomatoes canned
- 2 tbsp curry paste I used Patak's Balti paste
- 1 vegetable bouillon cube
- 600 ml boiling water
- 400 g chickpeas canned and drained
- 1 tsp chaat masala powdered spice mix from Indian food store
- 1/2 tsp garam masala
- 1/2 tsp chilli powder
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- Salt to season
- 1 tbsp fresh coriander
Instructions
- Heat your oil in a large saucepan, add the cumin seeds and cook for a few seconds.
- Stir in the ginger, garlic, tumeric and coriander powders and cook for further 30 seconds.
- Crumble the vegetable bouillon cube into the boiling water to make vegetable stock.
- Stir in your chopped tomato, curry paste and one third of the stock, saving the rest of the liquid for later. Bring to the boil and cook for 2-3 minutes.
- Add the chickpeas, cover and simmer for 6 minutes.
- Get a hand stick blender and blender jug, decant half a blender jug's worth of the mixture (approximately 250ml). Blend this then stir it back into the pan.
- Add the remaining ingredients (except the fresh coriander) and the remaining two thirds of vegetable stock. You can blend more or less of the chickpeas, according to whatever texture you would like your soup to be.
- Serve hot with fresh coriander sprinkled on top. I also like a blob of yogurt on mine but didn't have any to hand when I took the picture.
Nutrition
Calories: 233kcal | Carbohydrates: 34g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 334mg | Potassium: 512mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1432IU | Vitamin C: 12mg | Calcium: 106mg | Iron: 5mg
