This creamy & nutritious vegan black chickpea soup is packed with warm Indian spices, perfect for cool nights. It is hearty, comforting, rich in iron & protein, and boosts your immunity. Serve it hot, garnished with cilantro and sesame seeds.
1: In Sauté Mode of your cooker, add the oil/ghee along with bay leaf & black cardamom.
2: Add cumin seeds & stir-fry for 30 seconds.
3: Add ginger paste, stir in the tomatoes, ground coriander & chilli powder. Cook until the tomatoes are soft and the oil separates from the masala.
4: Add the drained chickpeas & mix well.
5: Stir in 3 cups of water & add salt.
6: Pressure Cook on High for 20 minutes.
7: Once cooled, discard the bay leaf & black cardamom.
8: Purée the soup in a blender until completely smooth.
9: Add the soup back into the cooker & let it come back to a boil.
10: Turn it off & stir in the milk, garam masala, chaat masala & lime juice.
11: Serve the soup hot garnished with the chopped cilantro & sesame seeds.
