Tuesday, August 10, 2010

Garlic-laced Chickpea soup

Light soup made with pulses, big in flavour with coriander and garlic. Crusty bread goes well.

Ingredients
Serves 2-3
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

Method
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.

5 comments:

  1. Hi
    How do we make the garlic ginger paste?
    Tks

    ReplyDelete
  2. Ami's Vegetarian DelicaciesDecember 13, 2011 at 10:26 AM

    check this link where I have described the method to make minced garlic and ginger.
    http://amisvegetariandelicacies.blogspot.com/p/vegetarianism-way-to-healthy-life.html

    Sorry for the late reply.

    ReplyDelete

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