Chickpea & Vegetable Soup

Chickpea & Vegetable Soup

The new year stands in front of me like a clean slate.Its fresh, looks so promising and I feel ready to make mistakes and tackle failures, or not. I hope this year is as nice as the last one if not better.Our little princess was a wish come true last year and I am sure that there could be nothing in this world to match the feeling when I first held her. Other best reflections of the last year fade away in comparison to it.

I have never been a resolution person, simply because I don’t want to wake up with the pushiness of sticking to something which might convert itself to a burden after a few days, but that’s just me. I keep it resolution free, that way I want to strive to do something challenging each day.

Ingredients

  • I have never been a resolution person, simply because I don’t want to wake up with the pushiness of sticking to something which might convert itself to a burden after a few days, but that’s just me. I keep it resolution free, that way I want to strive to do something challenging each day.
  • Amongst all the excitement, the closing of hyped events tend to leave me dull. The morning after last night’s  birthday party, journey back home after attending family get togethers, holidays getting over, a year bygone, I feel slightly sad.The feeling dangerously pulls me back, the knowing that it won’t come back.
  • It is those times that I need to remind myself that its a wheel, habituated to roll on so that something new crosses life, each day.
  • Couple of weeks back, driving home, we discussed that we need try to eat something different than traditional, meals that are very much indian but not.Lacking any ideas,I continued staring out of the window.
  • ‘How about some kind of a bean soup?’, he sounded promising.
  • I made this chickpea soup the following day with whatever vegetables I had in the refrigerator. This is the kind of recipe which does not require you to rush to the grocery store. Chickpeas with their robust, creamy texture and natural sweetness were my pick for the soup, but you could use kidney beans or black eyed.The “sweet” of the carrots, bell pepper and potatoes is very well balanced by the indian spices. I particularly liked the warmth of fresh ginger, perfect for cold winter evenings.
  • Delicious and hearty, this soup could be a treat on days when you want to eat meat free.
  • Printable Recipe
  • Ingredients (Serves 3-4)
  • 3 tbsp olive oil
  • 1/2 cup onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium carrot, diced
  • 1 large potato, diced
  • 1 small zucchini, diced
  • 2 garlic cloves, minced
  • 1/4 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder or cayenne (adjust to taste)
  • 3/4 cup roma tomatoes, diced
  • 1.5 cup chickpea
  • 1.5″ fresh ginger shoot, minced
  • Salt to taste
  • Pinch of garam masala (optional but recommended)
  • 2.5- 3 cup stock
  • Fresh Lemon juice (to taste)
  • For Garnish- chopped cilantro, sour cream, dollop of plain yogurt (optional)
Read the whole recipe on Sinfully Spicy