Tomato Chickpea Soup

Other Regions - Chinese
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Ingredients

Quantity Measure Ingredients Description
2 Teacup Chicken Broth vegetable broth, or water, as needed
2-3 Tablespoon Olive Oil  
1 - 2 Teacup Onions Chopped finely
3/4 Teacup Carrots (Gajar) Finely chopped
1/2 Teacup Celery Stalk Finely chopped
1 Tablespoon Jeera (Cumin Seeds)  
2 Flakes/Cloves Garlic (Lason, Losun) Finely chopped
2-3 Teacup Chana, whole (Kabuli Chana) Cooked and drained, or Canned
3 Teacup Tomatoes Diced
  As Required Salt to taste
  As Required Pepper Powder to taste
2-3 Tablespoon Parsley coarsely chopped - flat leafed
  As Required Sauce for Chinese dishes Pesto or Tabasco

Method

In a small saucepan, heat the 2 cups broth or water over low heat, covered. In a large pot,  heat the 2 to 3 tbs olive oil. Add the onion, carrot, and celery and cook over low heat, stirring, about 3 minutes.  Add the cumin seeds and cook until fragrant, about 1 minute.  Add the 2 garlic cloves, 2 to 3 cups chickpeas, and 3  cups diced tomatoes and cover. Bring the soup to a boil.  Lower the heat and simmer for 10 to 12 minutes, adding the hot broth or water to maintain a soup consistency

 

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