Baked Potato & Chickpea Soup

With winter almost upon us, its time for quick, warm and comforting soups both for dinner and brunch. Today's soup is adapted from thisrecipe and contains numerous warmth-inducing foods : potatoes, chickpeas and nutmeg. We had this along with freshly baked wholewheat masala buns for a light supper. The colour of the soup came from a cube of summer squash that I added in at the last minute and it was very flavourful balancing the rather carbo-protein textures that potato and chickpea gave out. This soup goes to:

a) Sukanya’s Cooking with Seeds – Chickpeas, event by Priya

b) Min's Taste n Create where I am paired with a blog named "No Reason needed"

c) Priya’s Healthy Diet-Warm Soups 

d)Fastfood not fat food- event by Priya Mahadevan, hosted byPriya Sreeram

e) Priya/Puja's Tuesday bookmarked recipes

f) My event Kitchen Chronicles – Cooking with leftovers – hosted by Veena

g) New U - event by Vardhini

I had some boiled chickpeas & potatoes on hand after making Choley, and used them in this soup. Else, you may soak and cook the chickpeas exclusively for this soup. This also goes to

I have made some minor modifications to the original recipe and am sure this soup will be an addition to our menu card. Let's get on to the recipe now.

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Source : here

Prep time : 20 mins.

Cook time : 20 mins

Serves : 4

Ingredients:

• Boiled Chickpeas - ¼ cup
• Potatoes - 2 large
• Onion - 1 large
• Garlic - 1 or 2 - minced fine (opt.)
• Olive oil - 2 TBSP
• Dry herbs : Oregano/thyme/basil - suit your palate (I used a generous pinch of each)
• Red chilli flakes - ¼ tsp
• Butter - ¼ teaspoon (opt.)
• Squash - chopped fine - a handful - optional
• Nutmeg - a teeny weeny dash
• Cream - ½ tablespoon - for garnish
• Black pepper - ½ tablespoon - for topping
• Salt - to taste

Method:

1) In a large soup pot (I used a pressure pan), heat olive oil. Add onions,garlic.Fry well till the raw smell disappears.

2) Meanwhile,wash,clean and bake potatoes in a microwave for 8 mins or wrap in foil and bake in the oven with a little butter & soft till soft. I added a pinch of red chilli flakes & pepper to bring out the aroma.

2) In the pressure cooker, after the onions are sauteed, add the cooked chickpeas, squash, salt and 5 cups of water and bring to a boil.

3) Pressure cook for 3 whistles and cool (If using a soup pot, cook covered for 20 - 25 mins till cooked well)

4) Drain and reserve the stock.

5) Puree the mixture along with the baked potatoes and tip in the reserved stock.

6) Bring this puree to a low simmer. Add the nutmeg, dried herbs, chilli flakes and adjust salt and other spices.

7) Transfer to serving bowls and finish with cream and black pepper.

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