1teaspoonginger-garlic pasteor grated ginger and garlic, 1/2 teaspoon each
Coriander leaves for garnishing
for the spice mix, dry-roast the lentils and spices in a pan until aromatic. cool and grind using a spice grinder or coffee grinder.
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 to 20 minutes until the vegetables are cooked.
Remove 1 cup of the boiled vegetable-chickpea mixture, cool and blend until smooth. Add the paste back to the soup and simmer for 5 minutes.
Serve garnished with coriander leaves.
cooking dried chickpeas in a pressure cooker or instant pot: If using dried chickpeas, soak overnight. Drain the soaked chickpeas and add 2 cups of water. Cook in the pressure cooker or instant pot until it reaches high pressure. Simmer for 15 minutes and switch off. Wait for the pressure to release naturally.
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.
If you want a thicker soup, blend more of the boiled veggie-chickpea mixture to add body to the soup.
Time-saving tip: The spice mix can be made in a large batch by proportionately multiplying the ingredients and stored. It keeps for a couple of months. And 3 months if stored in the refrigerator.