Chick Pea Soup by Tarla Dalal

Tarla.Dalal's picture

Dec. 27, 2013

This Lebanese soup is delicious! Throw in garlic, onions, tomatoes, and potatoes with a sprinkling of coriander the flavors come together beautifully. This soup tastes great when chunky, but you could blend it into a creamy, thick soup as well. Serve bubbling hot.


White chickpeas 1/4 Cup (4 tbs) , soaked and drained (kabuli chana)
Oil 1 Tablespoon
Finely chopped onions 1/4 Cup (4 tbs)
Finely chopped garlic 1 Teaspoon (lehsun)
Split red lentil 1 Tablespoon (masoor dal)
Cardamom powder 1 Teaspoon
Roasted cumin seed powder 1 Teaspoon
Peeled potato chunks 1/2 Cup (8 tbs)
Finely chopped tomatoes 1/2 Cup (8 tbs)
Salt To Taste
Finely chopped coriander 2 Tablespoon (dhania)
Hot water 3 Cup (48 tbs)



1. In a pressure cooker, add oil, and when hot add onions and garlic. Sauté for a minute or two until onions turn translucent.

2. Now add white chickpeas (kabuli chana), split red lentil (masoor dal), cardamom powder, cumin seeds powder, potatoes, tomatoes, 3 cups of hot water, and salt. Mix properly and pressure cook for three whistles.

3. Open the lid of the cooker after the steam escapes out completely. Then add coriander and mix properly.


4. Serve the soup hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 119Calories from Fat 43

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 118 mg4.92%

Total Carbohydrates 15 g5%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet