Southwest Style Black Chickpea Soup (Kala Chana Soup)

Unlike regular chickpeas (kabuli chana), black chickpeas (kala chana) are not popular in my home. Though they are higher in nutritional value, I don’t cook them often because my husband does not like them. I recently experimented by using them in this hearty soup. Loaded with flavor and texture, it ended up being a big hit with my family (hubby included).

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Recipe

Southwest Style Black Chickpea Soup 

(Makes 4 servings)

Ingredients 

3/4 cup black chickpeas (kala chana) 
3 cups water 
1 level tsp ginger-garlic paste 
Salt to taste 
1 tbsp olive oil
1 tbsp finely chopped garlic
1 small onion, diced
1 green chilli, finely chopped 
1 1/2 tsp roasted, ground cumin
1/2 tsp red chilli flakes 
1 vegetable soup cube
1 green bell pepper, chopped 
1/2 cup frozen sweet corn kernels, thawed
2 tomatoes, chopped 
1 tsp jaggery
2 tbsp chopped cilantro 
Juice of a lime 

To garnish -
Grated cheese, sour cream, cubed avocado, chopped onion, cilantro leaves and quartered cherry tomatoes. These toppings are optional, but add to the flavor and texture of the soup. You can use a combination of any or all.

Method 

Rinse the chickpeas well and soak in water for at least 6 hours or overnight.

After soaking, rinse them once again and pressure cook with 3 cups water, 1 tsp salt and ginger-garlic paste until soft. Drain the cooked chickpeas and set aside. Reserve the cooking liquid. 

In a heavy-based pan, heat 1 tbsp of olive oil over medium heat. Add the garlic and sauté for a minute. 

Add the onion and green chilli and sauté until the onions turn transparent. 

Add the ground cumin, red chilli flakes, soup cube, bell pepper and corn. Stir fry for two minutes, then add in the tomatoes and the cooked chickpeas.

Continue to cook until the tomatoes are soft. Add the reserved cooking liquid, the jaggery and cilantro. Lightly smash some of the chickpeas against the sides of the pan with the back of a wooden spoon (this will help thicken the soup). Stir well and adjust the salt as needed. 

Let the soup reach a boil, then lower the heat. Cover and simmer for 10-12 minutes. 

Turn off the heat and stir in the lime juice. 

Serve hot with the suggested toppings and enjoy!