Spinach Chickpea Soup

How to make Spinach Chickpea Soup/Chole Palak

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.Bundle up with a cozy chickpeas with spinach soup  to get you through the cold winter months! This warm vegetarian soup will quickly become a favorite in your recipe box.

So here it, starting the season with the Chickpeas in Spinach soup.It’s full of fiber and protein — perfect for a hearty winter meal.Feel free to add grains like quinoa or tempeh to make the soup heartier.


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Spinach Chickpea Soup
Spinach Chickpea Soup
Spinach Chickpea Soup

How to make Spinach Chickpea soup

Maya Shetty
A thick creamy spiced soup made of chickpeas and spinach to start the Fall season. This soup can be had a healthy main dish or a side to a rice dish, makes for a hearty meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish, Soup
Cuisine Indian
Servings 4
Calories 30 kcal

Equipment

  • Pressure cooker
  • Soup Bowls
  • Cooking pan with lid
  • Serving spoons
  • Soup Spoons

Ingredients
  

  • 1 15oz can of chickpeas (chole, garbanzo)
  • 3 cups Spinach (palak) chopped
  • 2-3 medium Tomatoes chopped
  • 1 inch Ginger
  • 3-5 Green chilies
  • 1 Coconut Oil
  • a pinch Asoefoetida
  • 1 tsp Cumin seed (jeera)
  • 1 tbsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red Chili powder
  • 1/2 tsp Garam Masala
  • Salt to taste

Instructions
 

  • Drain the canned chickpeas and rinse well.Blend the tomatoes, green chilies, and ginger to make a puree.
  • 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
Keyword Chole Palak, Indian Vegetarian Soups, Soup Varieties, Spinach Chickpea Soup

The links to my previously published Spinach recipes are attached below for your interest.

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Rita
4 years ago

It’s a very much needed to keep us warm and fit