Chana Soup

• Soak black chickpeas for overnight

Nutrition values are AI-estimated based on ingredients.

• 1.5 to 2 cups pre-cooked black chickpeas
• Chickpea cooking liquid
• 1/4 to 1/2 cup water
• 1/4 to 1/2 cup finely chopped red onion
• A handful chopped fresh cilantro
• Finely chopped green chili
• A pinch of salt
• Freshly ground black pepper
• Half a lemon

1. 1Drain the pre-cooked black chickpeas through a metal sieve, collecting the cooking liquid in a saucepan below.
2. 2Transfer approximately 1 cup of the drained cooked chickpeas into a blender jar and add 1/4 to 1/2 cup of water.
3. 3Blend the chickpeas and water into a thick, smooth paste.
4. 4Place the saucepan with the reserved chickpea cooking liquid on a stovetop burner and add the blended chickpea paste.
5. 5Stir the mixture well to combine, bring it to a simmer, add freshly ground black pepper, and continue to cook for a short period until slightly thickened.
6. 6In a separate bowl, combine about 1/4 cup of whole cooked black chickpeas with finely chopped red onion, chopped cilantro, chopped green chili, a pinch of salt, and a squeeze of fresh lemon juice, mixing thoroughly.
7. 7Spoon the mixed chickpea and herb topping into a clear glass mug.
8. 8Pour the hot, simmering chana soup from the saucepan over the topping mixture in the mug and stir gently before serving.

These instructions are our analysis of the original video. Watch on YouTube →