Chickpea Suruwa

Hearty chickpea soup with Nepali spices

• - 2 cups chickpeas, soaked overnight
• - 1 cup onion, diced
• - 1 cup tomatoes, diced
• - 1 tablespoon ginger-garlic paste
• - 1 teaspoon turmeric
• - 1 teaspoon cumin powder
• - 1/2 teaspoon coriander powder
• - 1/2 teaspoon chili powder
• - 6 cups water or broth
• - 3 tablespoons oil
• - Salt to taste
• - Fresh cilantro and lemon for garnish

1. 1

   Drain soaked chickpeas. Cook in water until tender (30 mins in pressure cooker, 1.5 hours regular).
2. 2

   Heat oil in a pan. Add onions and fry until golden.
3. 3

   Add ginger-garlic paste, cook for a minute. Add all spices, stir for 30 seconds.
4. 4

   Add tomatoes, cook until soft.
5. 5

   Add cooked chickpeas with their liquid. Simmer for 15-20 minutes.
6. 6

   Season with salt. Garnish with cilantro and lemon. Serve hot with rice.