Contrasting Soup with Brown Chickpeas
Soups • Italian
Description
Contrasting Soup with Brown Chickpeas
Ingredients
- Black Beluga Lentils 5 oz
- Lentils 5 oz
- Water 5 cups
- Chickpea 5 oz
- Ghee 2 tablespoons
- Toasted Cumin Seeds 1 teaspoon
- Yellow Mustard Seeds 1 teaspoon
- Asafetida a pinch
- Grated Ginger Root 2 tablespoons
- Turmeric ½ teaspoon
- Curry 5 pieces
- Tikka Masala 1 teaspoon
- Black Salt to taste
- Cayenne Pepper to taste
Step-by-Step Guide
Step 1
Soak the chickpeas overnight in water, rinse, and cook until almost done.
Step 2
In a separate soup pot, cook the lentils uncovered over medium heat. Stir occasionally to prevent sticking to the bottom.
Step 3
About 10 minutes before the lentils are done, add the slightly undercooked chickpeas, then grate a piece of ginger.
Step 4
While the lentils and chickpeas finish cooking, heat a small frying pan. Heat the ghee and add the cumin and mustard seeds.
Step 5
When the seeds start to crackle, add the ginger and asafoetida. Sauté the ginger briefly, then add the curry leaves, turmeric, and masala.
Step 6
Sauté the spices, stirring vigorously for another 5–10 seconds, then pour the mixture into the pot with the lentils and chickpeas (you will hear a loud sizzling). Season with salt and cook for another 2 minutes.
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