ChickPeas and Coriander Soup

Name: ChickPeas and Coriander Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 250 gms Chickpeas (Kondakadalai); 1/4 Cup Coriander Leaves; 1 Onion; 2 Red Chili; 1 tbsp Coriander Seeds; 1 tbsp Cumin Seeds; 6 Cloves Garlic; 2 tbsp Lemon Juice; 1 tbsp Butter; 1/4 tsp Turmeric Powder; 1 tsp Pepper Powder (Freshly Ground); Salt (As Needed); 500 ml Vegetable Stock

Healthy & Tasty Soup!

Posted on Apr 30th, 2019

by Sowmya Venkatachalam

Categories:

Soup Recipes

5 from 1 vote

Hot & Spicy Chickpea Coriander Soup is a perfect appetizer. Serve this yummy Chick Peas and Coriander soup with Bread croutons and enjoy!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Jump to Recipe Print Recipe

ChickPeas and Coriander Soup is one of my favourite soup. ChickPeas with Coriander leaves gives a nice flavour to the soup. Though this soup has Mexican flavour, it is not too hot and spicy but the presence of the chilli does give it a nice taste, and the flavour and texture of chickpeas is perfect for soup. Serve this yummy Chick Peas and Coriander soup with Bread croutons and enjoy!

Benefits of Chickpeas:

The Chickpea is also known as a Garbanzo Bean. It seems to be one of the foremost cultivated beans in the history of civilisation. Second to the soybean, the chickpea is the next most widely grown and eaten bean in the world. Chickpeas are a type of legume that offer a range of health benefits. Legumes are a member of the pea family and technically a seed pod. Other common edible legumes include lentils, peas, a variety of beans, soybeans and peanuts.

Chickpeas Nutrition Facts

Chickpeas, or garbanzo beans, are a great source of plant-based protein along with fiber, iron, zinc, phosphorus, B vitamins and more. It has the combination of Starch, protein, fiber and minerals. They are low in calories and filling. Though we have starch in chickpeas, it is digested slowly and supports more stabilized blood sugar levels.

Coriander Nutrition Facts

It is an herb that is extensively used around the world as a condiment, garnish, or decoration on culinary dishes. Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well.

Serving ChickPeas and Coriander Soup

Serve the healthy, protein-rich ChickPeas and Coriander Soup hot with the topping of Bread Crutons and pepper powder.

ChickPeas and Coriander Soup

Recipe Card:

Method:

I have used store bought chickpeas which I have drained the salt water and rinsed twice. As I have used the store bought canned chick peas, I have used vegetable stock. We can also use the dry chickpeas. Rinse the dry chickpeas and soak it water overnight and we can cook with 2-3 cups of water in pressure cooker till the chickpeas is soft and tender. We can use the water used for cooking the chickpeas for the soup. Canned chickpeas are now available and it would definitely ease the whole process. Heat a pan and dry fry the coriander seeds and cumin seeds for a couple of minutes. Cool the fried ingredients and grind it to a coarse powder. Heat butter in a pan and add chopped garlic and saute it for 2-3 minutes.

Then add finely chopped onions along with a pinch of salt and saute them till they turn translucent. Now add turmeric powder, broken red chilli and ground spice to the pan.

Saute them for a couple of minutes. Remove the pan from flame. Take 2 tablespoon of chickpeas and keep it in a bowl separately which we will add it later. Take the remaining chickpeas in a vessel and using a handblender or mixer

Grind it to a nice paste by adding 1/2 cup of vegetable stock or cooked chick peas water. Add the coriander leaves with the stalk to the mixer. Grind it to a nice paste in the blender.

Final Steps

Finally add the onion-spice mixture and give another pulse so that they are nicely mixed and smooth and nice. Now clean the pan and the ground chickpeas and coriander paste to the the pan along with the remaining vegetable stock and start stirring it in low flame slowly bringing it to boil. Do not allow the soup to boil too much.

Add the reserved chick peas to the pan along with freshly ground pepper and salt and stir once and keep in low flame occasionally stirring and keep in flame for about 10 minutes. Finally add lemon juice and remove the soup from flame. Garnish with chopped coriander leaves and ground pepper.