Chickpea & Vegetable Soup


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The new year stands in front of me like a clean slate.Its fresh, looks so promising and I feel ready to make mistakes and tackle failures, or not. I hope this year is as nice as the last one if not better.Our little princess was a wish come true last year and I am sure that there could be nothing in this world to match the feeling when I first held her. Other best reflections of the last year fade away in comparison to it.

I have never been a resolution person, simply because I don’t want to wake up with the pushiness of sticking to something which might convert itself to a burden after a few days, but that’s just me. I keep it resolution free, that way I want to strive to do something challenging each day.

It was a lazy New Year eve at home this time. We ate, slept on the couch, watched movies and sipped on coffee.Family time, lots of it. I made Zarda (Sweet, Fragrant Saffron Rice) on new year’s day after procrastinating for almost four year.Just like grandma did, growing up .

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Amongst all the excitement, the closing of hyped events tend to leave me dull. The morning after last night’s  birthday party, journey back home after attending family get togethers, holidays getting over, a year bygone, I feel slightly sad.The feeling dangerously pulls me back, the knowing that it won’t come back.

It is those times that I need to remind myself that its a wheel, habituated to roll on so that something new crosses life, each day.

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Couple of weeks back, driving home, we discussed that we need try to eat something different than traditional, meals that are very much indian but not.Lacking any ideas,I continued staring out of the window.

‘How about some kind of a bean soup?’, he sounded promising.

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Sinfully Spicy - Indian Spiced Chickpea & Vegetable Soup 005I made this chickpea soup the following day with whatever vegetables I had in the refrigerator. This is the kind of recipe which does not require you to rush to the grocery store. Chickpeas with their robust, creamy texture and natural sweetness were my pick for the soup, but you could use kidney beans or black eyed.The “sweet” of the carrots, bell pepper and potatoes is very well balanced by the indian spices. I particularly liked the warmth of fresh ginger, perfect for cold winter evenings.

Delicious and hearty, this soup could be a treat on days when you want to eat meat free.

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Printable Recipe

Ingredients (Serves 3-4)

  • 3 tbsp olive oil
  • 1/2 cup onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium carrot, diced
  • 1 large potato, diced
  • 1 small zucchini, diced
  • 2 garlic cloves, minced
  • 1/4 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder or cayenne (adjust to taste)
  • 3/4 cup roma tomatoes, diced
  • 1.5 cup chickpea
  • 1.5″ fresh ginger shoot, minced
  • Salt to taste
  • Pinch of garam masala (optional but recommended)
  • 2.5- 3 cup stock
  • Fresh Lemon juice (to taste)
  • For Garnish- chopped cilantro, sour cream, dollop of plain yogurt (optional)

Method

I used dried chickpeas, soaked them overnight and pressure cooked them in lightly salted 3 cups of water till they were 90% cooked. Then, I drained the chickpeas and reserved the delicious stock to be used to in the soup. While I really recommend doing this, if you are using canned chickpeas, use vegetable or chicken stock for enhanced flavor. 

Heat oil in a large, heavy bottomed  pot. Add onions,bell pepper,carrots, potatoes, zucchini and sauté over medium heat until browned, about 5-8minutes. Turn heat down to medium-low and add the garlic, cumin, turmeric, red chili powder and tomatoes to the pot. Cook for another 5-8 minutes till you see oil starting to separate.

Add the boiled chickpeas,salt and minced ginger to the pot and stir round for about 2-3 minutes. Next, add the stock and garam masala(if using) ,cover the pot and let simmer on medium-low heat for 20-25 minutes till the vegetables are soft and potatoes and chickpeas are done. Put the stove off.

Using a immersion blender, puree the soup to desired consistency.Check the salt, return to the stove and simmer for another 2-3 minutes on medium heat.

Eat up or put a lid on it and reheat when needed.

Squirt fresh lemon juice or garnish as desired before serving.

Enjoy & Thanks for stopping by!

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Comments

  1. I got immersion blender for Christmas and soup making has been so easy..love healthy and comforting soups like this . hope 2014 is bigger and better than 2013.

  2. Happy New Year and hope this year is even better than the last. Love the sound of this soup. Sounds like a perfect blend of nutrition and flavors.

  3. A tasty looking and sounding soup! What a great way to start off the New Year…

    Best wishes for 2014!

    Cheers,

    Rosa

  4. Deepa says:

    Delicious and healthy looking chikpea soup. Wonderfully prepared.
    Deepa

  5. Haha, don’t we all just enjoy that laid back and lazing around on a holiday; even if it is the New Year? ;-) I mean, even with all the hype and excitement leading to the counting down and welcoming the brand new Year, sometimes, you just feel a little tired and it may be just another day where you just want to relax. After all, what better way to start the New Year with a good rest and quality time with the loved ones? A pretty good resolution to me :-)
    This is one really good and comforting soup…and I loved how you prepared it in such a beautiful way! Love the shots too :-)
    Happy New Year 2014 to you and your family and may this be a fantastic year filled with many great returns!~ :-D

  6. Our holiday season was equally relaxing and we loved it :) I have to try this soup, my fav kinda dinner during winter.

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