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.
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.