Sneha's Recipe: Chickpeas

This is another Tunisian recipe for this month challenge with Mena which has my favorite harissa in it. This so delicious, light and hearty soup. We had this as a meal for supper and enjoyed it. The harissa in this soup gives a awesome flavor. Let's make this soup...

Servings 3
Ingredients

2 Cups Boiled Garbanzo beans / Chickpeas
2 Cloves Garlic - finely chopped
1 Tablespoon Harissa - homemade
1 Teaspoon Roasted Cumin powder
1 Onion - finely chopped
1 Veg Soup seasoning cube
Salt to taste
1 Tablespoon Lemon juice
2 Tablespoons Olive oil
Croutons - homemade

Method

Wash the dried chickpeas and soak them in water overnight . Boil them with water to the level of the chickpeas in a pressure cooker till done (After a whistle on high flame, then on low flame for 8 - 10 minutes).

In a pot heat a teaspoon of olive oil add garlic, onion and fry till onion is lightly softened. Then add the chickpeas, harissa, cumin powder, soup seasoning and salt. Simmer for 15 minutes. To serve.. in a soup bowl lay croutons, ladle the soup on it add lemon juice and drizzle of olive oil.

Serve with extra Harissa and Croutons . Enjoy this hot bowl of soup... delicious..

Labels : Chickpeas, Lentils, Tunisia, Soup, Mena Cooking Club, Lablabi

An InLinkz Link-up

This is a delicious curry, it brings fond memories of my friend Mariam who use to bring this curry with puttu for lunch.

Ingredients

1.1/2 Cups Chickpeas / Kabuli Chana - boiled

1 Teaspoon Ginger Garlic paste
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
1 Green Chillies - finely chopped
3 Tablespoons Oil
A Sprig Curry leaves
1/2 Teaspoon Mustard seeds
2 Teaspoons Meat Masala powder
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder

2 Tablespoon Coriander leaves - chopped

Salt to taste

Method

Soak chickpeas in water overnight or - minimum 5 hours in warm water.
Drain the soaked water, wash, add water ( a cup over the chickpeas), cook the chickpeas in a pressure cooker with 1/4 teaspoon salt .

In a pan, heat oil, add mustard seeds when they crackle add the curry leaves. Add sliced onion and sauté till it becomes translucent. Add the turmeric powder, green chillies, ginger-garlic paste , tomatoes and sauté till oil separates. Add all the powders , salt to taste and 1/4 cup water, fry for 2 minutes. Add chickpeas saute for a minute then add the water in which the chickpeas were cooked to make a thick gravy.

Close and cook for 15 minutes on slow flame till oil separates. Garnish with coriander and serve hot.

This dish is traditionally served with Appam, Idiappam or Puttu. We enjoyed it with chappati.