It’s been long since I made any post on my blog…..it’s not like I am 100% busy and no time to blog…..but lazy…lazy…lazy to do any work….whether it is blogging or photography or cooking….why? To answer this why…I have so many reasons…..first….heavy, hectic and untime power cuts…..next horribly hot weather….it’s still march and I feel it to be may…..next is my virtual games…..lastly no special cooking for blog…just the routine, dal, chawal, roti and sabzi……Apart from this guest, friends, outing,,,,ha….plenty of things to justify my absence from blog and blog hopping…..isn’t it?
Summers were good till the time I was in school and college….as they bring month full of vacation…but now as I am getting old, crouching sun fears me…..As the sun starts to blush gloriously. I start to reduce my cooking time in the kitchen….So if you think….soups are for warming winters then I say they are for cooling your summers too….as they take less time in preparation….it is always easy to make a filling meal without spending more time in the kitchen…..When I received Vegetarian Bible from Divya of Dil se upon wining show me your breakfast event, I was totally lost choosing a recipe to showcase in my blog…..Apart from different recipes, the book also gives detailed information on vegetables, fruits, seeds, nuts,…..and making of pizza dough, pasta…..and bunch of information on nutrition, sauces and oils…..with yummylicious pictures……whole in whole an must have recipe book.
This chickpea recipe is from Vegetarian Bible, with little changes in accordance with Indian ingredients and my palate. Gorgeous chickpeas, soft enough getting cooked in mild, spicy and yummy tomato gravy is all it takes to make a delicious soup. Simple and filling is all I say in the end….
- 2 cups dried Chickpeas
- 1 Onion, finely sliced
- 2 cloves Garlic, finely chopped
- 2 Tomatoes, deseeded and finely chopped
- Salt and pepper
- 2 tbsp Oil
- 2-3 springs of fresh Coriander, chopped
- 2 wedges of Lemon
- Slices of toasted Bread, to serve
- Wash and soak chickpeas overnight. Drain the chickpeas and pressure cook them with enough water, until they turn tender.
- Drain the chickpeas and put two-thirds in a food processor or blender with little water and process until smooth. (Add more water if necessary to give a thinner consistency)
- In a heavy bottom cooking vessel, add oil, to this add onions, garlic and cook till onions are soft. Add sliced tomatoes and salt. Cook till tomatoes are soft.
- Now add chickpea puree and cook on a low flame by adding pepper and remaining chickpeas. Cook for another 3-4 minutes by covering with a lid.
- Taste and adjust the seasoning if necessary. Garnish with fresh chopped coriander and serve hot with lemon wedges and toasted bread.
- Last but not least add your 'love' to make the dish 'YUMMY'.
NOTE: If necessary add more water to get soup consistency to the recipe.
ORIGINAL RECIPE: Original recipe calls for 450 gm of Swiss chard, trimmed and finely sliced, 2 fresh Rosemary springs and olive oil.
This chickpea soup is going to participate in MLLA - 21 hosted by Mirch Masala event by Susan of The Well-Seasoned Cook and also going to participate in No Croutons Required, where Lisa is calling vegetarian soup or salad featuring chickpeas.
The above picture is for Divya, who sent me this book. Thank you so much dear......