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
The Healing Cuisine Workshop-02-06 01.31.27
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.
The Healing Cuisine Workshop-02-06 01.47.57
The Healing Cuisine Workshop-02-06 01.55.00
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.
3.2.2885