This Chickpea Tomato Soup is thick and luxuriously creamy without any cream. Infused with basic Indian curry spices, it’s ...

This tomato soup recipe is unique because it uses chickpeas, which are a great way to add creaminess to a soup without having to use heavy cream. The chickpeas also add protein to the dish.

Drain the chickpeas and stir in along with a generous ... Bring to the boil, then reduce the heat until the soup is just simmering. Cook the soup for 15 minutes, or until the pasta is tender.

Soak urad dal and chana dal together in water for at least one hour. 2. In a pressure cooker, saute onion and tomato, add the dals, and pressure cook the dals with salt. When cooked properly, let it ...

Add the chickpeas to the pan then pour in the vegetable ... gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes. Blend using a hand blender ...

Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.