2 tbsp vegetable oil
1 tbsp garlic ginger paste
1 large onion chopped
200g chickpeas, soaked overnight & boiled with salt / can
Few coriander leaves chopped
1 tbsp plain flour mixed in cold water
½ lemon juice
1 cube vegetable stock
1 tbsp mustard cream
Parsley for garnishing
Salt & pepper to taste
Heat oil in a pan, stir fry onion and garlic ginger for few minutes. Add stock cube, 1 bowl of water and boil for 5 minutes.
When soup is simmering add chick peas, salt, mustard cream, flour mixture, salt, stir well for 3-4 minutes. Turn off heat, add coriander leaves and lemon juice.
Serve soup in bowls and garnish with parsley leaves.