By Akshara
March 1, 2026
Chana soup made with chickpeas offers plant-based protein, fibre and iron, supporting satiety and balanced energy levels. Chickpeas are also rich in folate and magnesium, contributing to metabolic and digestive health. Using simple spices like cumin and turmeric enhances flavour while supporting digestion. The soup can be partially blended for creaminess without adding dairy.
2 cups cooked chickpeas 1 tbsp oil 1 onion, finely chopped 2 garlic cloves, minced 1 tsp cumin powder ½ tsp turmeric 4 cups vegetable stock or water Salt and black pepper to taste Juice of half a lemon
Heat oil and sauté onion and garlic until soft and aromatic.
Add cumin and turmeric and cook briefly to release flavour compounds.
Stir in chickpeas and stock and simmer for fifteen minutes to deepen taste.
Blend partially for thickness, finish with lemon juice and serve warm.