A comforting Kerala-style chickpea dish
About This Recipe
In grandma’s kitchen, simple ingredients turn into hearty and nourishing meals. This Large Chickpea Soupy is prepared with soft, wholesome chickpeas gently cooked in spices and finished with a traditional coconut oil tempering. It is light, flavorful, and perfect for everyday meals.
These chickpeas are different from the small variety used for puttu. They are naturally larger, softer, and tastier, making them easier to cook and ideal for simple home-style recipes.
Ingredients
For Cooking the Chickpeas
Chickpeas – 1 cup
Water – 2 to 3 cups
Salt – As per taste
Masala Ingredients
Coriander Powder – 2 tablespoons
Chilli Powder – 1 tablespoon
Turmeric Powder – 1 small teaspoon
Cumin (Small Jeera) Powder – 1 teaspoon Cloves – 3
Cinnamon – 1 small piece
Ginger – 1 small piece (crushed)
Garlic – 5 cloves (crushed)
For Tempering
Coconut Oil – 2 tablespoons
Mustard Seeds – 1 teaspoon
Small Onion – 5 (chopped)
Curry Leaves – 5 or more
Preparation
Cooking the Chickpeas
Wash the chickpeas well and soak them for at least 3 hours. Add the soaked chickpeas along with 2 to 3 cups of water into a pressure cooker. Cook for about 8 whistles until the chickpeas become soft. Keep the cooker aside and allow it to cool naturally.
Preparing the Masala
Mix coriander powder, chilli powder, turmeric powder, and cumin powder with a little water to make a smooth paste. Keep this aside.
Heat 1 tablespoon of coconut oil in a pan on low flame. Add the prepared masala paste and sauté gently until the oil begins to separate. Be careful not to burn the spices.
Add crushed ginger, garlic, cloves, and cinnamon. Pour in about ¼ cup of water and allow it to simmer gently.
Making the Chickpea Soupy
Add the cooked chickpeas along with the cooking water into the masala. Mix well and let it boil until the gravy thickens slightly and the flavors blend well. Once done, remove from heat and keep aside.
Tempering
Heat the remaining 1 tablespoon of coconut oil in a small pan. Add mustard seeds and allow them to splutter. Add chopped onions and sauté until golden brown. Add curry leaves, stir once, and turn off the flame.
Pour this tempering over the prepared chickpea soupy and mix gently.
Serving Suggestions
Serve the Large Chickpea Soupy hot with rice, chapati, or enjoy it on its own as a light and filling dish.
Grandma’s Note
This is a simple, wholesome recipe that brings comfort and warmth to the table. Do try it at home and adjust the spices according to your taste. Homemade food prepared with care always tastes the best.
My Grandma’s Healthy School 