Ayurvedic Healing Chickpea Soup

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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. Ayurvedic Healing Chickpea Soup

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

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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.

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Ayurvedic Healing Chickpea Soup
Cook time:
Total time:
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
  1. Drain the chickpeas and reserve 1 cup of the soaking water.
  2. 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.
  3. 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.
  4. 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.