Clear Kala Chana Soup (No Onion, Garlic)
Clear Kala Chana Soup (No Onion, Garlic) is a healthy and nutritious soup made with black chickpeas reserved water, vegetables, and aromatic spices. This version of the soup is clear, without any thickening agents, making it an excellent option for those looking for a light yet filling meal. It is gluten-free and vegan, making it suitable for many dietary preferences. This soup is high in protein, fiber, and other essential nutrients, making it an excellent option for those looking to maintain a
Nutrition Facts
Per serving
Energy
58 kcal
Protein
2 g
Carbs
10 g
Fat
1 g
Fiber
2 g
Ingredients
Chopped Tomato
1 small cup (100g)
Chopped Carrot
0.5 small cup (50g)
Celery Stalk (chopped)
0.25 cup (50g)
Cumin seeds
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Common Salt
0.25 tsp (1.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Kala Chana Water
4 medium cup (1000g)
Red chilli Powder
0.25 tsp (1.25g)
Instructions
Preparation
To prepare reserved water from cooking kala chana
Soak black chickpeas overnight.
Cook chickpeas in a pressure cooker with water until soft.
Strain cooked chickpeas, collect the remaining water.
Use the reserved water in the soup recipe.
Cooking Steps
In a pot, heat oil and add cumin seeds.
Add chopped tomatoes and cook until they soften.
Add diced carrots, chopped celery stalk, turmeric powder, coriander powder, red chili powder, and salt. Cook for a few minutes.
Pour in the reserved water from cooking kala chana (without the actual chickpeas).
Simmer the soup for 10-15 minutes until the vegetables are tender and the flavors are well combined.
Garnish with fresh coriander leaves and serve hot.