Health |
Veg |
Non Veg |
Gallery |
Experts |
WEIGHT LOSS 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Chick Peas and Mushroom Soup
By : Method
- Soak chick peas in water over night.
- Wash the mushrooms well and soak in 1 cup of hot water.
- Heat the oil in a pressure cooker. Fry garlic and onion till fragrant.
- Add tomato and chick peas, drained from soaking water.
- Pressure cook for 15 minutes.
- When the pressure drops, open the cooker, cool the contents and blend till smooth.
- Drain the mushrooms and add the water to the blended soup.
- Discard the stalks and chop the caps of mushrooms finely and add them to the soup.
- Heat thoroughly and serve garnished with shredded lettuce.
Ingredients:
200 g - chick peas (kabuli chana)
3 cup - water/stock
1/2 cup - onion, chopped
1/2 cup - dried mushrooms
1/2 cup - lettuce leaves, shredded
1/2 cup - tomato, chopped
2 tbsp - olive oil
4 cloves - garlic, crushed
4 cloves - garlic
1 tsp - freshly ground black pepper or to taste
salt to taste
200 g - chick peas (kabuli chana)
3 cup - water/stock
1/2 cup - onion, chopped
1/2 cup - dried mushrooms
1/2 cup - lettuce leaves, shredded
1/2 cup - tomato, chopped
2 tbsp - olive oil
4 cloves - garlic, crushed
4 cloves - garlic
1 tsp - freshly ground black pepper or to taste
salt to taste
RECIPES BY CHANDRI BHAT
