Contrast soup with brown chickpeas
4 servings
35 minutes
Contrast soup with brown chickpeas is an ode to the balance of flavors and traditions of Italian cuisine. Based on a combination of red and black lentils with brown chickpeas, this soup surprises with its depth of textures and aromas. During cooking, spices like cumin, mustard, asafoetida, turmeric, and masala reveal their true power, creating a rich, spicy flavor with subtle Eastern notes. Fried ginger adds a light spiciness and warming effect to the dish. The soup is perfect for the autumn-winter period when one craves something nourishing and warming. It pairs wonderfully with crispy bread or fragrant focaccia, and its rich consistency makes it a complete lunch or dinner for lovers of deep flavor contrasts.
1
Soak the chickpeas in water overnight, rinse, and cook until almost done.
- Brown chickpeas: 100 g
- Water: 5 glass
2
In a separate soup pot, cook the lentils over medium heat without a lid. Stir occasionally to prevent sticking to the bottom.
- Black lentils: 100 g
- Red lentils: 100 g
3
About 10 minutes before the lentils are ready, we intentionally add slightly undercooked chickpeas, then grate a piece of ginger on a fine grater.
- Brown chickpeas: 100 g
- Grated ginger: 2 tablespoons
4
While the lentils and chickpeas are cooking, place a small pan on the heat. Heat the oil and add cumin and mustard seeds.
- Melted butter: 2 tablespoons
- Cumin seeds (jeera): 1 teaspoon
- Black mustard seeds: 1 teaspoon
5
When the seeds start to crackle, add ginger and asafoetida. Sauté the ginger briefly, then add curry leaves, turmeric, and masala.
- Grated ginger: 2 tablespoons
- Asafoetida: pinch
- Curry leaves: 5 piece
- Turmeric: 0.5 teaspoon
- Masala: 1 teaspoon
6
Sauté the spices, stirring vigorously for another 5-10 seconds, then pour the mixture into the pot with lentils and chickpeas (you will hear a loud sizzling on the surface). Add salt and cook for another 2 minutes.
- Black salt: to taste