This comforting soup is inspired by Chana Masala, a chickpea curry I grew up eating. It comes together in less than 15 minutes while also being delicious and satisfying.
Serves 4
Chana Masala Soup
Ingredients
1 tbsp mild oil such as sunflower or ghee
2 cardamom pods
1 stick cinnamon
2 cloves
1 bay leaf
1 jar Brooklyn Delhi Cashew Butter Masala
2 15oz cans of chickpeas or 3 cups cooked chickpeas
vegetable broth or water, as much needed for desired consistency
salt to taste
Method
In a saute pan, heat 1 tbsp of oil or ghee over medium heat. Add the cardamom, cinnamon, clove, and bay leaf and fry till they sizzle.
Add 1 jar of Cashew Butter Masala simmer sauce. Add the cooked chickpeas and simmer until flavors meld, 5 minutes. Add some vegetable broth or water until you get your desired consistency. Add salt to taste.
Serving bowls garnished with chopped cilantro, sliced onions, and a dollop of yogurt with roti or naan on the side.
For Serving
Rice, Roti, or Tortillas
Brooklyn Delhi Roasted Garlic Achaar
Cilantro
Sliced onions
Yogurt - optional
In this recipe
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