Black chana soup is a delicious soup recipe that combines Indian curry flavors with chickpeas. Learn how to make chana soup with an easy homemade soup 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 "chana 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 chana in a pressure cooker
Drain the chickpeas and add 2 cups of water. Close the lid and cook on high flame until high pressure is reached. Reduce flame to low and cook for 15 minutes or upto 11 whistles. Turn off the heat and wait for the pressure to release naturally.
Cooking chickpeas in an instant pot
Drain the chickpeas and place in the instant pot with 2 cups of water. Close the lid and pressure cook on high for 15 minutes. Wait for natural pressure release.
Chana 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 10 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
In this recipe, I’ve used black 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.
Cooking regular (beige) chickpeas: Follow the same instructions, but reduce the cooking time from 15 to 10 minutes. (for both pressure cooker and instant pot.)
This is more of a clear chana soup. If you want a thicker soup, blend more of the boiled veggie-chickpea mixture to add body to the soup.
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.