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
- Drain chick peas from brine then rinse thoroughly
- 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
- Heat oil in a pot , add geera and toast for 20 seconds
- Add onions and saute for 45 seconds
- Add garlic, ginger and pimentos, saute for 30 seconds
- Add potatoes, carrots and chick peas, paprika
- Season with salt and black pepper, cover and allow to simmer on low heat for one minute
- Add tomato paste, coconut milk, water and half of the shadon beni
- Cover and allow to cook for 8 minutes or until potatoes and carrots are fork tender
- Add remaining shadon beni
- Serve and enjoy
