Southwest Style Black Chickpea Soup (Kala Chana Soup)

Unlike regular chickpeas (kabuli chana), black chickpeas (kala chana) are not popular in my home. Though they are higher in nutritional value, I don’t cook them often because my husband does not like them. I recently experimented by using them in this hearty soup. Loaded with flavor and texture, it ended up being a big hit with my family (hubby included).

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Recipe

Southwest Style Black Chickpea Soup 

(Makes 4 servings)

Ingredients 

3/4 cup black chickpeas (kala chana) 
3 cups water 
1 tsp finely minced garlic 
1 bay leaf
Salt to taste 
1 tbsp olive oil
1 tbsp finely chopped garlic
1 small onion, diced
1 green chilli, finely chopped 
1 1/2 tsp roasted, ground cumin
1/2 tsp red chilli flakes 
1 vegetable soup cube
1 green bell pepper, chopped 
1/2 cup frozen sweet corn kernels, thawed
2 tomatoes, finely chopped 
1 tsp jaggery/brown sugar
2 tbsp chopped cilantro 
Juice of a lime 

To garnish -
Grated cheese, sour cream, cubed avocado, chopped onion, cilantro leaves and quartered cherry tomatoes. These toppings are optional, but add to the flavor and texture of the soup. You can use a combination of any or all.

Method 

Rinse the chickpeas well and soak them in water for at least 6 hours or overnight.

After soaking, rinse them once more and pressure cook with three cups of water, garlic, bayleaf and a teaspoon of salt until soft. Drain the cooked chickpeas and set aside. Reserve the cooking liquid. 

In a heavy-based pan, heat a tablespoon of olive oil over medium heat. Add the garlic and sauté for a minute. Add the onion and green chilli and sauté until the onions turn translucent. 

Add the ground cumin, red chilli flakes, soup cube, bell pepper and corn. Stir-fry for two minutes, then add the tomatoes and the cooked chickpeas.

Continue to cook, stirring frequently, until the tomatoes are soft. Add the reserved cooking liquid, jaggery/brown sugar and cilantro. Lightly smash some of the chickpeas against the sides of the pan with the back of a wooden spoon (this will help thicken the soup). Stir well and adjust the salt as needed. Let the soup reach a boil, then lower the heat. Cover and simmer for 10-12 minutes. 

Turn off the heat and stir in the lime juice. Taste and adjust the seasoning as needed. Ladle the soup into bowls and serve hot with your choice of toppings. Enjoy!