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.
About the recipe
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.
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.
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 (or minimum of 8 hours) and then cooked.
Vegetables for the soup
This 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.
Step by step instructions
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.
Love chickpeas and salads? Try the easy Indian chickpea salad.
How to make 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.
More soups you might like
*****Did you try this recipe? Please give a star rating in the comments below to help more readers see this post. *****
Or why not subscribe to my weekly newsletter to get all the latest recipes right in your inbox?
Thank you and happy cooking!
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.