CHIckpea Soup with roasted chickpea

Soups have become a regular in our house. One meal in our house is soup served with a slice or two of sour dough bread. Hence I have started experimenting a lot with ingredients in hand to make a different soup everyday. Today was Chickpea soup, topped with roasted chickpea and served with Ragi Sour dough. Chickpea soup is flavoured with rosemary and garlic. Thick and creamy, this soup is quite filling and is super easy to make. I am loving each and every soup that I have made recently.Be it Pea soup, Roasted Tomato turmeric soup or the Corn soup. Do try them out if you are also a soup lover.

Ingredients

1 cup – Chickpea , soaked overnight

1 – Onion , medium sized

5 to 6 – Garlic cloves

1 sprig – rosemary or 1 tsp – Dried rosemary

Salt to taste

For the roasted chickpea

1/4 cup – Chickpea , soaked overnight

1 Tbsp – Red chilly powder

3 Tbsp – Olive oil

Salt to taste

Method

Pressure cook the chickpea (both for the soup and for the roasted chickpea) that you have soaked overnight till they are just cooked. Not too soft.

Take out the chickpea that you want to roast, spread it over a kitchen towel and let it air dry for 15 mins.

Toss the chickpeas with oil, red chilly powder and salt and roast it in a 180ºc pre heated oven for 1/2 hour or till it is crisp.

For the soup add chopped onions to the remaining chickpeas in the pressure cooker and pressure cook it again till the chickpeas are soft.

Once the cooker cools down, take out the chickpeas and pour them into a blender jar.

Add garlic, rosemary, salt and blend it till smooth.

Pour it into a saucepan and warm it up.

Pour them into serving bowls and top it with the roasted chickpeas and drizzle the chilly oil from the roasted chickpeas.

Serve it with any bread of your choice.