The season for soups has officially begun, our temps are in the teens these days. Snowfall started early this year and it gets pretty dark early in the evenings too.The desire to have a hot bowl of soup when you get back home in the evening is the need of the hour.There’s no better way to warm up on a chilly fall night than with a hearty fall soup.
The holidays are gearing up and the weather is getting cold, what better way to celebrate and settle in than with a comforting bowl of soup.
So here it, starting the season with the Chickpeas in Spinach soup, a healthy protein rich soup, for those nights you want to go lighter with dinner.
- 1 15oz can of chickpeas (chole, garbanzo)
- 3 cups finely chopped spinach (palak)
- 2-3 medium tomatoes chopped
- 1″ piece ginger
- 3-5 green chilies
- 1 tablespoon oil
- a pinch of asafetida
- 1 teaspoon cumin seed (jeera)
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Red Chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Drain the canned chickpeas and rinse well.
- Blend the tomatoes, green chilies, and ginger to make a puree.
- Heat the oil in a wok. Season with asafetida and cumin seeds. When the cumin seeds splutter, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook for a few minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
- Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
- Add the chickpeas and mash them lightly with a spoon. Now add the garam masala and cook on simmer for 5-7 minutes. One can add water to make the soup more liquid at this point or keep it thick as one desires.
- Serve hot in a bowl or it can accompany Indian flat breads as a side dish.