Spinach And Chickpea Soup

My love affair with soups continues. And I have to thank the iconic Tarla Dalal for this recipe. It was already vegan. All I had to do was omit the oil. But I wasn’t sure how this soup would turn out. I am not a great fan of spinach since I dislike the raw taste that it gives out even when fully cooked. But, stoically, I pushed myself into preparing this soup, telling myself that the green is good for me. So, imagine my surprise when there was no raw taste of the spinach in the end product. It tasted wonderful, especially with the chickpea lending the soup a delicious bite. It is one of the soups that I intend to repeat – have my spinach and enjoy it too!

Spinach & Chickpea Soup

1 1/2 cups shredded spinach (palak, keerai)
3/4 cup soaked (overnight) and boiled white chickpea (kabuli chana, konda kadalai)
2 tsp finely chopped garlic (lehsun, poondu)
1 tsp finely chopped green chili
1/4 cup finely chopped spring onion whites
3 cups vegetable stock (I used water)
Salt and pepper to taste
1 tsp dried oregano
1 tbsp lemon juice
Heat a wok and add the spring onion whites, green chilis and garlic
Sauté on medium flame for a minute
Add the spinach and chickpea
Sauté for a couple of minutes more
Add the vegetable stock (or water), salt, pepper, oregano and lemon juice
Mix well and bring a boil
Remove from flame and serve immediately

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