Chana Masala Soup

Chana Masala Soup

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


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 


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 Tomato Achaar 

Brooklyn Delhi Roasted Garlic Achaar 


Sliced onions 

Yogurt - optional