Prep 30 mins
Cook 4 hrs
I read a lot of recipes online and this became an amalgamation of many. It was yummy yummy yummy. And I didn't even mind that it smelled up my room.
- 1 (8 ounce) can chickpeas
- 1 small onion, chopped
- 1 garlic clove, diced
- 1 potato, cubed
- 1 1⁄2 teaspoons cumin
- 1 teaspoon coriander
- 1 pinch cinnamon
- 2 dried chilies
- 1 teaspoon ginger
- 1 cardamom pod (optional)
- 1 curry leaf (optional)
- 300 ml broth
- 200 g carrots, grated
- 2 tomatoes, cubed
- 1 teaspoon no-sugar-added peanut butter
- Boil chickpeas for about 2 to 3 hours.
- In a frying pan, sauté onion in a bit of olive oil for about 5 minutes (until onions look clear).
- Add garlic, cook 1 minute.
- Add potatoes, cook about 1-2 minutes, stirring constantly.
- Add spices (except cardamom and curry leaf). Cook another 1 minute until spices are aromatic and make sure it doesn't burn. Remove from heat.
- Drain chickpeas. Add 300ml of broth. Add tomatoes, carrot, cardamom, and curry leaf. Bring to boil.
- Add the onion/potato mixture and peanut butter. Simmer for 0.5 to 1 hour.
- For a thinner soup, add water. For thicker soup, puree half of the soup in a food processor.
- Serving suggestion: serve with naan bread and a dollop of yogurt.