Winters always call for soup. These days its getting chillier and I love making soups. Filling soups but easy ones. I had planned to make a simple chickpea soup mostly Morrocan style like Serrouda but I found this one here whic seemed a spiced up version of the original one. Its quick and easy and easy and I made it in a pressure cooker. You can have it as such if you are lazy to puree but then it won't be a soup. It will be just a thin watery stew with chickpeas.
Chickpeas/Kabuli Chana : 1/2 cup pre soaked
Olive oil: 2 tsp + 1-2 tsp for garnish
Onion: 1 small finely chopped
Garlic: 1 small clove minced/grated
Ground Cumin: 1/2 tsp + as per taste
Ground Coriander: 1/4 tsp + as per taste
Salt: as per taste
Lemon Juice : drizzle
Heat oil in a deep pan or pressure cooker. Add in onions, and cook till tender and transparent for a few minutes . Add in garlic and spices and cook till fragrant. Add in chickpeas,salt and water and bring to boil.
If it is a pot then reduce the heat to simmer and cook till the chickpeas are tender for about 1 hour. If it is a pressure cooker, cover and cook for two or three whistles.
Puree the soup in batches if needed and put back on medium heat. Add in the remaining oil and lemon juice and adjust the salt and seasonings.
Serve in bowl garnished with chopped fresh mint and optionally more lemon juice/ olive oil.
Simple filling and easy soup for everyone. Even those who feel soups are work or plain lazy :).
Now I was supposed to send it yesterday for No Croutons Required as the theme this month is blended soups. I missed the deadline as we are ahead in time but since the linky tool is yet to be closed I thought why not - let mine be the last but never the least in the blended soup heaven at Tinned Tomatoes.