American Recipes
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| Ingredients |
| 1 |
Chickpeas [chhole] |
2 cups [boiled]; or 2 cans |
| 2 |
Onions , finely chopped |
1 |
| 3 |
Garlic, chopped |
2 cloves |
| 4 |
Olive oil or vegetable oil |
1/4 cup |
| 5 |
Cumin powder |
2 teaspoons |
| 6 |
Cardamom powder |
1/ 2 teaspoon |
| 7 |
Turmeric powder |
1/ 2 teaspoon |
| 8 |
Chicken or vegetable stock |
2 cups |
| 9 |
Plain yogurt |
1 cup |
| 10 |
Pepper powder |
to taste |
| 11 |
Salt |
to taste |
| 12 |
Fire – roasted tomatoes |
1 can |
| Method |
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Heat oil in a large pan over medium heat. Add garlic and cook for 2 mins.
Grind in together the chickpeas and onions in a food processor. Now add it
to the pan and cook for 5 mins, now add all the ground spices and stock,
and stir for 2 mins .Then add tomatoes, bring to a boil, cover and simmer
[i.e. cook over low heat] .Serve hot with a dollop of yogurt.
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| Servings - 5 |
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| Introduction
of the dish |
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This spicy soup is full of Indian based flavors like turmeric
powder. The addition of fire-roasted tomatoes enhances the flavor of this
soup.
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