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.
- 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)
- 1/2 can diced tomatoes (28oz can.. ie 14oz of tomatoes)
- 1/4 tsp red chili powder
- 1/4 tsp black pepper
- 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)
- pinch of salt
- 3 cubes veggie bouillon
- 3 cups water
- 1/4 cup chopped onion
- In a large sauce pan boil the tomatoes, water and bouillon.
When boiling, add the chickpeas, onions and spices.
- simmer 30 minutes (until chick peas are done)
- puree in a food processor/blender
- 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.