Chickpea soup is a vegan, gluten-free, eggs-free and lactose-free Asian Indian dinner or side dish made of chickpeas, onions, tomatoes garlic and coriander.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: |
⏱ 136 mins – easy
🍽 6 servings – 168 kcal per serving
|
Serving
151g |
Fat
7g |
Sat. fat
0g |
Sodium
111mg |
|
Carbs
27g |
Fibers
12g |
Sugars
4g |
Proteins
6g |
INGREDIENTS
- 1 cup chickpeas
- 1 tbsp vegetable oil
- 2 cups onions
- 2 tomatoes
- 8 cloves garlic
- 1 jalapeño pepper
- ½ cup coriander
- ½ cup parsley
- 1 lemon
- 1 tsp paprika
- 1 tsp ground turmeric
TOOLS
- 1 knife
- 1 squeezer
- 1 spoon
- 1 pot
- 1 lid
- 1 skillet
STEPS
Peel and mince the garlic.
Peel and chop the onions.
Cut tomatoes into small pieces. Finely chop jalapeno peppers, coriander, and parsley.
Squeeze the lemon using a squeezer to get lemon juice.
Pour 2 cups of water into a pot and turn on the heat. Add chickpeas and cover with a lid, then cook for 60 minutes.
Put vegetable oil in a skillet and turn on the heat. Add chopped onions, minced garlic, and chopped jalapeno peppers. Cook for 6 minutes, then turn off the heat to get a garlic mixture.
Remove the lid from the pot and add the garlic mixture, paprika, ground turmeric, diced tomatoes, chopped coriander, chopped parsley, and lemon juice. Mix using a spoon and cook for 60 minutes. Turn off the heat.
It’s ready to be served !
