Subj : Spiced Chickpea Vegetable Soup To : All From : Ben Collver Date : Thu Jun 19 2025 08:52:46 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Indian Spiced Chickpea & Vegetable Soup Categories: Indian, Soups Yield: 4 Servings 3 tb Olive oil 1/2 c Onion; chopped 1 md Red bell pepper; chopped 1 md Carrot; diced 1 lg Potato; diced 1 sm Zucchini; diced 2 cl Garlic; minced 1/4 ts Cumin powder 1/4 ts Turmeric powder 1/2 ts Red chili powder or cayenne; - adjust to taste 3/4 c Roma tomatoes; diced 1/2 c Chickpea 1 Fresh ginger shoot - (1-1/2"); minced Salt; to taste 1 pn Garam masala (optional but - recommended) 2 1/2 c Stock; up to 3 c Fresh lemon juice; to taste MMMMM--------------------------GARNISH------------------------------- Cilantro; chopped Sour cream Plain yogurt (optional) I used dried chickpeas, soaked them overnight and pressure cooked them in lightly salted 3 cups of water until they were 90% cooked. Then, I drained the chickpeas and reserved the delicious stock to be used to in the soup. While I really recommend doing this, if you are using canned chickpeas, use vegetable or chicken stock for enhanced flavor. Heat oil in a large, heavy bottomed pot. Add onions, bell pepper, carrots, potatoes, zucchini, and saute over medium heat until browned, about 5 to 8 minutes. Turn heat down to medium-low and add the garlic, cumin, turmeric, red chili powder, and tomatoes to the pot. Cook for another 5 to 8 minutes till you see oil starting to separate. Add the boiled chickpeas,salt and minced ginger to the pot and stir round for about 2 to 3 minutes. Next, add the stock and garam masala (if using), cover the pot, and let simmer on medium-low heat for 20 to 25 minutes until the vegetables are soft and potatoes and chickpeas are done. Put the stove off. Using a immersion blender, puree the soup to desired consistency. Check the salt, return to the stove, and simmer for another 2 to 3 minutes on medium heat. Eat up or put a lid on it and reheat when needed. Squirt fresh lemon juice or garnish as desired before serving. Recipe by sanjuro Recipe FROM: MMMMM .