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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