Quick Chick Peas Soup

Quick Chick Peas (Channa) Soup

This quick chick peas soup or channa soup is an easy way to transform that can of chick peas/ channa into something wholesome and delicious. I came up with this recipe on the fly while live streaming on our YouTube channel as I wanted to demonstrate how you could use basic pantry items to achieve a great final product with little effort. I went for maximum nourishment with this dish so I left the skins on on the provisions, after all we’re not just filling our bellies but also trying to eat healthy given the current situation. This soup tasted so good I will probably make another batch before the end of the week.

Ingredients

• 1 can of Chick Peas/ Channa
• 1 large potato cubed (scrubbed, skin on)
• 1 carrot cubed (washed, skin on)
• 1 medium sized onion diced
• 5 cloves of garlic minced
• 1 thumb sized piece of ginger minced (scrubbed, skin on)
• 3 pimentos finely chopped
• 4 leaves of shadon beni finely chopped
• 1 tbsp whole geera
• 1 tbsp paprika
• 1 cup coconut milk
• 1 tbsp tomato paste
• 3 cups hot water
• salt & black pepper (to taste)
• 2 tbsp vegetable oil

Method

1. Drain chick peas from brine then rinse thoroughly
2. Measure 1/4 cup of the chick peas and mash using a fork or mortar and pestle, this will be used to thicken the soup
3. Heat oil in a pot , add geera and toast for 20 seconds
4. Add onions and saute for 45 seconds
5. Add garlic, ginger and pimentos, saute for 30 seconds
6. Add potatoes, carrots and chick peas, paprika
7. Season with salt and black pepper, cover and allow to simmer on low heat for one minute
8. Add tomato paste, coconut milk, water and half of the shadon beni
9. Cover and allow to cook for 8 minutes or until potatoes and carrots are fork tender
10. Add remaining shadon beni
11. Serve and enjoy