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Main ingredients | Boiled chickpeas, Olive oil, Garlic, Bay leaf, Onion, Celery, Potato, Carrot, Tomato puree, Dried mixed herbs, Smoked paprika powder, Cinnamon powder, Green peas, Vegetable stock, Sugar, Fresh parsley |
Cuisine | Fusion |
Course | Soups |
Prep time | 6-8 hours |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- ¾ cup boiled chickpeas
- 2 teaspoons olive oil
- 1 tablespoon finely chopped garlic
- 1 bay leaf
- 1 medium onion, chopped
- 2 teaspoons chopped celery
- 1 medium potato, peeled and cut into 1 cm cubes
- 1 medium carrot, peeled and cut into 1 cm cubes
- 1½ cups fresh tomato puree
- Salt to taste
- ½ teaspoon dried mixed herbs
- A pinch of smoked paprika powder
- ½ teaspoon Kashmiri red chilli powder
- A pinch of cinnamon powder
- Crushed black peppercorns to taste
- ½ cup green peas
- 3 cups vegetable stock
- 1 teaspoon sugar
- 2 tablespoons chopped fresh parsley
- Fresh parsley sprigs for garnish
Method
- Heat olive oil in a deep non-stick pan, add garlic and sauté for 1 minute. Add bay leaf mix and sauté for 1 minute.
- Add onion, mix well and saute till translucent.
- Add celery and mix well. Add potato and carrot, mix and saute for 2-3 minutes.
- Add tomato puree, mix and sauté for 4-5 minutes.
- Add salt, dried mixed herbs, smoked paprika powder, Kashmiri red chilli powder, cinnamon powder and crushed black peppercorns and mix well. Cook for 3-4 minutes.
- Add green peas, chickpeas and vegetable stock and mix well. Cook for 6-8 minutes.
- Add sugar and parsley and mix well.
- Transfer the soup into individual serving bowls and serve hot garnished with parsley sprigs.
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