Ayurvedic Healing Chickpea Soup
Ayurvedic Healing Chickpea Soup
While I was in Santa Teresa, I took an Ayurvedic Healing Cuisine cooking class with The Healing Cuisine. One of the recipes that I learned in class was this wonderful Chickpea Soup. It is very simple and easy to make.
What You'll Need
1 cup dried chickpeas (garbanzo beans), cleaned & soaked for 24-36 hours water 1 1/2 teaspoons salt 1 tablespoon ghee 1 cup chicken stock or celery stock 1 teaspoon black cumin seeds 2 large onions, chopped 1 large carrot, chopped 1 lime cilantro, chopped Smoked Tuna (optional)
Garam Masala (whole) 8 whole black peppercorns 4 whole cloves seeds of 1 black cardamom pod 3 bay leaves 1-2 tablespoons grated fresh ginger 1 teaspoon ground cinnamon
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What You'll need To Know
Drain the chickpeas and reserve 1 cup of the soaking water.
In a heavy saucepan combine the chickpeas with water to cover and bring to a boil. Add 1 teaspoon of salt just before the water boils. Reduce the heat, cover, and cook over medium-high heat for about 1 1/2 hour, or until tender.
In another saucepan, heat the ghee over medium-low heat. Add the cumin seeds and onion and cook until ghee the surfaces onions caramelize. Add the carrots and cook for 5 minutes. Stir in the cooked chickpeas, the reserved soaking water, stock, and the remaining salt.
Stir in the garma masala. Cover and cook over medium heat for 10-minutes. Remove from heat and allow the flavors to blend. Add to a blender or use an immersion blender to pure the ingredients. Add lime to finish and garnish with cilantro and smoked tuna.
Serve with a gluten-free almond Naan.
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Ayurvedic Healing Chickpea Soup
Cook time:
2 mins
Total time:
2 mins
Serves:
4
Ingredients
1 cup dried chickpeas (garbanzo beans), cleaned & soaked for 24-36 hours
water
1 1/2 teaspoons salt
1 tablespoon ghee
1 teaspoon black cumin seeds
2 large onions, chopped
1 large carrot, chopped
1 lime
cilantro, chopped
1 cup chicken or celery stock
Smoked Tuna (optional)
Garam Masala (whole):
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod
3 bay leaves
1-2 tablespoons grated fresh ginger
1 teaspoon ground cinnamon
Instructions
Drain the chickpeas and reserve 1 cup of the soaking water.
In a heavy saucepan combine the chickpeas with water to cover and bring to a boil. Add 1 teaspoon of salt just before the water boils. Reduce the heat, cover, and cook over medium-high heat for about 1 1/2 hour, or until tender.
In another saucepan, heat the ghee over medium-low heat. Add the cumin seeds and onion and cook until ghee the surfaces onions caramelize. Add the carrots and cook for 5 minutes. Stir in the cooked chickpeas, the reserved soaking water, stock, and the remaining salt.
Stir in the garma masala. Cover and cook over medium heat for 10-minutes. Remove from heat and allow the flavors to blend. Add to a blender or use an immersion blender to <g class="gr_ gr_146 gr-alert gr_spell ContextualSpelling" id="146" data-gr-id="146">pure</g> the ingredients. Add lime to finish and garnish with cilantro and smoked tuna.
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