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.
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| ChickPeas and Coriander Soup |
Recipe Card:
ChickPeas and Coriander Soup
Servings: 4 people
Calories: 125kcal
Hot & Spicy Chickpea Coriander Soup is a perfect appetizer. Serve this yummy Chick Peas and Coriander soup with Bread croutons and enjoy!
Print Recipe
Ingredients
- 250 gms Chickpeas (Kondakadalai)
- ¼ Cup Coriander Leaves
- 1 Onion
- 2 Red Chili
- 1 tablespoon Coriander Seeds
- 1 tablespoon Cumin Seeds
- 6 Cloves Garlic
- 2 tablespoon Lemon Juice
- 1 tablespoon Butter
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Pepper Powder Freshly Ground
- Salt As Needed
- 500 ml Vegetable Stock
Instructions
- 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 ½ 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.
- 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.
- Serve the yummy ChickPeas and Coriander Soup with bread croutons and slurp!
Notes
- We can use plain water itself but the vegetable stock gives much more flavor
- We can crush cooked chickpeas and add it to soup that will thicken the soup naturally
Nutritional Info
Nutrition Facts
ChickPeas and Coriander Soup
Amount Per Serving
Calories 125
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 17g6%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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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 ½ 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.
- Serve the yummy ChickPeas and Coriander Soup with bread croutons and slurp!
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| ChickPeas and Coriander Soup |
