Mom’s brown chickpea curry soup| kala chana soup

My mom’s brown chickpea curry soup is an easy wholesome soup recipe that combines the curry flavors with chickpeas to give you a healthy comforting soup. Learn how to make this kala chana soup with a homemade spice blend that’s so delicious and fit for a cozy family dinner.

hearty chickpea curry soup served in three ceramic bowls

This gluten-free, vegan chickpea soup is a delicious treat, healthy meal in a bowl AND comfort food that will blow your mind! My mom used to make this at least once a week and the aroma that fills the kitchen would make all of us hungry. To this date, I’ve never got bored of this soup. And will never be.

closeup view of hearty chickpea curry soup served in a ceramic bowl

How to make the homemade spice mix

Full printable recipe at the end of the post.

This recipe for chickpea soup uses an authentic spice blend with a whole lot of SPICES (used in Indian curries) that make it quite flavorful. The long list of ingredients can be intimidating, but it is so easy to make.

You will need yellow lentils (toor dal), cinnamon, cloves, cardamom, star anise, chili flakes, cumin seeds, coriander seeds, pepper and fennel seeds. DRY ROAST these spices, cool and GRIND using a spice grinder or coffee grinder.

What you’ll need for the chickpea soup recipe

Chickpeas

I’ve used BROWN CHICKPEAS (kala chana), which is more FLAVORFUL and NUTTY than the more popular beige-colored ones. The brown chickpeas can be replaced with other types- green or beige with a slight difference in taste and texture.

Canned chickpeas can be used, though here I’ve used dried ones which need to be soaked overnight and then cooked.

Cooking chickpeas in a pressure cooker or instant pot

Add 2 cups of water for each cup of soaked chickpeas. If using traditional pressure cooker, close the lid and boil until it reaches high pressure. After three whistles, reduce the pressure and let it simmer for 15 minutes. Turn off the flame and wait for the pressure to release naturally.

If using instant pot, pressure-cook on high for 15 minutes. Wait for natural pressure release.

Are you a ‘chickpea person’? You’ll love this Creamy pasta with spinach and chickpeas.

Love chickpeas and salads? Try the easy Indian chickpea salad.

Vegetables for the soup

Here is a chickpea soup recipe where you can use ANY VEGETABLES you have in your refrigerator. Carrots, beans, potatoes, cauliflower, peas, zucchini, celery, cabbage – the list is endless. You can use this opportunity to sneak in any amount of vegetables into this wholesome soup and the taste gets enhanced with the AMAZING CURRY FLAVOR.

closeup view of hearty chickpea curry soup served in a ceramic bowl

How to make mom’s brown chickpea soup

Heat oil in a soup pot, saute onions and ginger-garlic paste for 5 minutes. Add tomatoes, vegetables, cooked (or canned) chickpeas, spice blend, turmeric powder and sea salt. Close and boil until vegetables are cooked, for about 15 minutes.

Remove 1 cup of the BOILED MIXTURE of chickpeas and vegetables, cool and BLEND until smooth, using a blender. Add the BLENDED PASTE back to the soup and simmer for 5 minutes. Serve garnished with coriander leaves. SO TASTY, SO HEALTHY.

serving suggestions

Add more PROTEIN to this protein-rich chickpea soup by serving it with oven baked tandoori chicken or baked chicken legs.

More soups to warm your soul:

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Thank you and happy cooking!

– Sheeba.

hearty chickpea curry soup served in three ceramic bowls

Mom’s brown chickpea curry soup| kala chana soup

My mom's brown chickpea curry soup is an easy wholesome soup recipe that combines the curry flavors with chickpeas to give you a healthy comforting soup. Learn how to make this kala chana soup with a homemade spice blend that's so delicious and fit for a cozy family dinner.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course dinner, Soup
Cuisine Indian
Servings 4 bowls
Calories 360 kcal

Ingredients
  

for the spice mix

  • 1 tablespoon yellow lentils (toor dal)
  • 1 inch piece cinnamon
  • 2 cloves
  • 2 cardamoms
  • 1/2 a piece star anise
  • 1/2 teaspoon chili flakes
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon peppercorns
  • 1 teaspoon fennel seeds

for the soup

  • 1 cup Dried chickpeas (or 2 cups canned) see note 1
  • 2 teaspoons oil
  • 2 onions finely chopped
  • 1 teaspoon ginger-garlic paste or grated ginger and garlic, 1/2 teaspoon each
  • 2 tomatoes finely chopped
  • 1 carrot diced
  • 1/2 cup french beans diced
  • 1 potato diced
  • 1/4 teaspoon turmeric powder
  • sea salt
  • Coriander leaves for garnishing

Instructions
 

Spice mix

  • For the spice mix, dry-roast the lentils and spices in a pan on low flame until aromatic. Cool and grind using a spice grinder or coffee grinder.
  • If using canned chickpeas, rinse and use. (skip to the "soup" instructions)

If using dried chickpeas

  • Rinse and soak the brown chickpeas in 3 cups of water for 8 hours. When soaked, the chickpeas will swell up to a little more than double its volume.

Cooking brown chickpeas in stove-top pressure cooker

  • Drain the chickpeas and add 4 cups of water. Close the lid and cook on high flame until high pressure is reached. After 2 whistles, reduce flame and cook for 15 minutes. Turn off the heat and wait for the pressure to release naturally.

Cooking chickpeas in instant pot

  • Drain the chickpeas and place in the instant pot with 4 cups of water. Close the lid and pressure-cook for 15 minutes. Wait for natural pressure release.

For the soup

  • Heat oil in a deep pot, add the onions and ginger-garlic paste and saute for 5 minutes. Add the tomatoes, drained chickpeas, potatoes, carrots, beans, turmeric powder, salt and the spice mix with 2 cups water or broth. Close and bring it to a boil. Simmer for 15 minutes until the vegetables are cooked.
  • Remove 1 cup of the boiled vegetable-chickpea mixture, cool and blend until smooth. Add the blended paste back to the soup and simmer for 5 minutes.
  • Serve garnished with coriander leaves.

Notes

  1. In this recipe, I’ve used brown chickpeas which are smaller and have a nuttier flavor than the regular beige-colored ones, which may also be used with a slight difference in taste.
  2. Using regular (beige) chickpeas: Follow the same instructions, but reduce the cooking time from 15 to 10 minutes. (for both pressure cooker and instant pot.)
  3. If you want a thicker soup, blend more of the boiled veggie-chickpea mixture to add body to the soup.
  4. Time-saving tip: Make the spice mix in a large batch by proportionately multiplying the ingredients and store in an airtight jar. It keeps for a month at room temperature and about 3 months if stored in the refrigerator.
Mom's brown chickpea curry soup| kala chana soup
Keyword black chickpea curry soup, brown chickpea curry soup, curried chickpea soup, easy chickpea soup recipe, kala chana curry soup, vegan chickpea soup

some health benefits of chickpeas

  • Regulates blood sugar due to the high fiber content.
  • Helps maintain bone health since it’s rich in iron, calcium, phosphate, magnesium, manganese, zinc and vitamin K.
  • Supports heart health since it contains potassium, high fiber, Vitamins C and B-6.
  • Supports healthy blood pressure levels due to its potassium content.
  • Selenium regulates liver enzymes and helps in detox.
  • The choline in chickpeas helps with sleep, muscle movement, learning, and memory. Choline also assists in the absorption of fat and reduces chronic inflammation.
  • Aids digestion and regularity due to its high fiber content.
  • Dietary fibers help in weight management and increase satiety, making people feel full for longer and thereby lowering overall calorie intake.

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