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 .
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.
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.
I 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.
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)
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!