Subj : Spiced Chickpea Vegetable Soup
To   : All
From : Ben Collver
Date : Thu Jun 19 2025 08:52 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Indian Spiced Chickpea & Vegetable Soup
Categories: Indian, Soups
     Yield: 4 Servings

     3 tb Olive oil
   1/2 c  Onion; chopped
     1 md Red bell pepper; chopped
     1 md Carrot; diced
     1 lg Potato; diced
     1 sm Zucchini; diced
     2 cl Garlic; minced
   1/4 ts Cumin powder
   1/4 ts Turmeric powder
   1/2 ts Red chili powder or cayenne;
          - adjust to taste
   3/4 c  Roma tomatoes; diced
   1/2 c  Chickpea
     1    Fresh ginger shoot
          - (1-1/2"); minced
          Salt; to taste
     1 pn Garam masala (optional but
          - recommended)
 2 1/2 c  Stock; up to 3 c
          Fresh lemon juice; to taste

MMMMM--------------------------GARNISH-------------------------------
          Cilantro; chopped
          Sour cream
          Plain yogurt (optional)

 I used dried chickpeas, soaked them overnight and pressure cooked
 them in lightly salted 3 cups of water until 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 saute over medium heat until
 browned, about 5 to 8 minutes. Turn heat down to medium-low and add
 the garlic, cumin, turmeric, red chili powder, and tomatoes to the
 pot. Cook for another 5 to 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 to 3 minutes. Next, add the stock and garam masala
 (if using), cover the pot, and let simmer on medium-low heat for 20
 to 25 minutes until 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 to 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.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 indian-spiced-chickpea-vegetable-soup.txt>

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