You can use classic basil pesto to top this light soup, or add a twist with a different base: rocket, coriander or even mint.
By Preethi Vemu
Chickpea Soup with Pesto Garnish
- Total Time: 40 mins
- Yield: 4
Description
You can use classic basil pesto to top this light soup, or add a twist with a different base: rocket, coriander or even mint.
Ingredients
- Chick peas – 1 C, soaked in water overnight
- Pesto – 1 Tbsp.
- Olive oil – 1 Tbsp.
- Garlic cloves – 5-6, chopped fine
- Red chilli flakes – 1 Tbsp.
- Salt – To taste
- Sriracha sauce – 1 Tbsp. [Alternately, use red chilli sauce]
- Hot water – 4 C
Instructions
- Pressure cook the chick peas. Cool and grind them in a mixer-grinder till they form a thick paste.
- Pour hot water into this paste and bring to a boil in a deep cooking pot.
- Add the Sriracha sauce and salt to taste. Keep stirring for another 10 min on a medium flame.
- Meanwhile, heat the oil in another saucepan.
- Sauté the pesto in that oil along with the garlic pieces and red chilli flakes for about 5 min on a low flame.
- Take this off the flame.
- To serve, pour couple of ladles of the soup into each soup bowl and top it with the sautéed pesto.
- Serve hot.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
