Sunday, July 16, 2006

chick pea soup, indian style


i've been reading bill buford's Heat and i'm loving it! buford goes to work for a famous new york chef and he picks up a bunch of cooking skills and funny stories along the way. and he inspires me to want to make a dish or two!

so i called my parents and got the recipe for chick pea soup, indian style. i love this soup... one of my mom's best. and the recipe is surprisingly easy. The output is pictured above.

Ingredients:

  1. 1 can of chick peas, drained (19 oz can.. so in america they seem to have 15 oz cans so you need to improvise on the spices a bit)

  2. 1/2 can diced tomatoes (28oz can.. ie 14oz of tomatoes)

  3. 1/4 tsp red chili powder

  4. 1/4 tsp black pepper

  5. 2 tsp masala spice mix (i used mostly chana masala, which is the chick pea spice mix typically used to make curried chick peas.. it's a mix of a bunch of spices and can be bought at any indian spice store)

  6. pinch of salt

  7. 3 cubes veggie bouillon

  8. 3 cups water

  9. 1/4 cup chopped onion

Recipe:

  1. In a large sauce pan boil the tomatoes, water and bouillon.
    When boiling, add the chickpeas, onions and spices.

  2. simmer 30 minutes (until chick peas are done)

  3. puree in a food processor/blender

  4. serve and enjoy! (neha and grant suggested adding fresh coriander or some cream to the final soup to give it a more restauranty feel)

I doubled everything in this recipe and used 3 15oz cans of chickpeas and hence added a bit more to everything else. It turned out great.

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2 comments:

Sigga Sif said...

mmmm, sounds yummi! I will definitely try this one out. (I'm sitting at work and getting rather hungry. Maybe I should go home now.)

bea said...

other things you can do to really brighten up the flavors:

take the masala mixed spices with a little bit of butter (or clarified butter, 'ghee') and cook it on med-low heat for about a minute until the spices are really fragrant and then proceed as normally.

For something this heavy with the chickpeas, you want something acidic to brighten the flavor, so either a quick squeeze of lemon juice at the end or some yogurt/creme fraiche to finish it off. :)

If you want it to be sweeter, add some chopped carrots to the mix when cooking and let soften, and puree with the rest.

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