Chana Soup is an incredible amalgamation of comfort food and nutrition; this traditional and healthy dish is mainly prepared with chickpeas, often called chana. This Chana Soup is a wholesome option rich in protein, fibre, and necessary nutrients- significant enough to be eaten as a light meal or served as an appetiser. Firstly, the soaked overnight boiled, dried chickpeas are boiled until tender. Chickpeas are then cooked gently in a stew of fresh vegetables, including tomatoes, carrots, onions, and spinach, and the flavour is added to the soup. The dish includes a variety of spices that will enhance the aroma of the soup. These spices used are cumin, coriander, turmeric, and garam masala. A little ginger and garlic give depth and warmth to the taste of the soup. A mere touch of green chilli provides a mild spiciness. The soup is finally cooked until the flavours merge in a comfortable, thick, savoury broth. Some versions may blend a section of the soup or use an immersion blender to give it a smooth texture. Chana Soup may be served alone, but a serving of naan or rice on the side makes for a heartier meal. Chickpeas' nutritional value makes this soup an excellent choice in healthy, plant-based food for those desiring a nutritious meal. This Chana Soup recipe is not complicated, but it's ideal for those wanting to include healthy, fruit-filled legumes in their meal options.

• 1 cup chana
• 2 tbsp oil
• 2 onion
• 1 tsp ginger-garlic paste
• 2 tomato
• 1 carrot
• 1/2 cup beans
• 1 potato
• 1/4 tsp turmeric powder
• Sea salt
• Coriander

• The recipe of chana soup is just as delicious as chana bhaji chana curry! So do try it out.
• Soak 1 cup of dried chickpeas overnight in water so they soften up.
• Heat up 2 teaspoons of oil in a big pot. Toss in 2 finely chopped onions and let them saut for about 5 minutes until they turn soft and golden brown.
• Next, stir in 1 teaspoon of ginger-garlic paste, or if you're feeling fancy, go for 1/2 a teaspoon each of freshly grated ginger and garlic. Keep stirring for another minute so all those fragrant flavors really infuse into the oil. Now it's tomato time. Add 2 finely chopped tomatoes, mix it all together, and cook them down until they're soft and mushy—this is your flavor-packed soup base in the making.
• Time to bring in the stars: your chickpeas and veggies. Drain your soaked or canned chickpeas and toss them into the pot along with one diced potato, one diced carrot, and about 1/2 cup of diced French beans. These veggies add texture, color, and loads of nutrients to the mix. Sprinkle in ¼ teaspoon of turmeric powder for that earthy flavor and gorgeous golden hue. Don't forget the salt—add it to taste so everything's seasoned just right.
• Pour in 2 cups of water or veggie broth, give it a good stir, and crank up the heat until it all comes to a boil. Once it's bubbling, lower the heat, slap on a lid, and let it simmer for about 10 minutes. By now, the veggies will be tender, and the chickpeas will have soaked up all those delicious flavors.
• Here's where it gets creamy: scoop out about 1 cup of the boiled chickpea-veggie mix, let it cool a bit, and then blend it into a smooth puree. Pour it back into the pot for an extra hit of thickness and richness, while still keeping those chunky bites intact. Let it simmer for another 5 minutes so all the flavors come together perfectly.
• Finish it off with a sprinkle of fresh chopped coriander for a pop of color and a burst of freshness. Serve chana soup hot with some bread, crackers, or just on its own if you're keeping it simple.