1. Boil chickpeas for about 2 to 3 hours. 2. In a frying pan, sauté onion in a bit of olive oil for about 5 minutes (until onions look clear). 3. Add garlic, cook 1 minute. 4. Add potatoes, cook about 1-2 minutes, stirring constantly. 5. Add spices (except cardamom and curry leaf). Cook another 1 minute until spices are aromatic and make sure it doesn't burn. Remove from heat. 6. Drain chickpeas. Add 300ml of broth. Add tomatoes, carrot, cardamom, and curry leaf. Bring to boil. 7. Add the onion/potato mixture and peanut butter. Simmer for 0.5 to 1 hour. 8. For a thinner soup, add water. For thicker soup, puree half of the soup in a food processor. 9. Serving suggestion: serve with naan bread and a dollop of yogurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
