Chickpea Soup - Indian Flavour

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.

Ready In:
4hrs 30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@joanne.smolka
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@joanne.smolka
Contributor
"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."
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  1. joanne.smolka
    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.
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