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Kala chana soup with vegetables

Kala Chana Soup {Instant Pot}

Enjoy this warm and comforting Kala chana soup this winter. It’s soothing, nourishing, and a truly comforting black chickpea soup that you will want to make it over and over again.
4.89 from 9 votes
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Course: Soup
Cuisine: Indian
Keyword: 30-minute vegan dinner, chickpeas soup, Indian soup, Kala chana soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 182kcal
Author: Sophie

Equipment

  • Instant pot

Ingredients

  • 2 cups cooked kala chana in its broth
  • 2 sticks of celery chopped
  • 2 garlic pods roughly chopped1-inch ginger finely chopped
  • 1 cup cauliflower florets, green beans and carrots chopped Take total 1 cup of chopped veggies
  • 1 can fire-roasted tomatoes in the broth
  • 1 tablespoon spice mix - curry powder+ black pepper ground+cumin and coriander powder+soup broth powder mixed equally in amounts
  • Cilantro and ginger julienne to garnish
  • Salt to taste
  • 1 teaspoon cooking oil of choice

Instructions

  • Set the instant pot to a sauté mode and add oil.
  • Add garlic and celery, sauté well. Now add ginger and mix well.
  • Now add veggies and sauté for a minute.
  • Add the spice mix and give a good stir. Mix in the tomatoes and add kala chana with broth. Mix well.
  • Now add a cup of water or broth. Set the instant pot to soup mode and set for 20-minutes. Once it beeps, wait for natural pressure release.
  • Open the lid and garnish with cilantro and ginger julienne.
  • Smash some of the chickpeas with the back of the ladle.
  • Serve warm with some lime juice.

Notes

  • You can serve this soup some crunchy pita or naan chips.
  • Add some jalapeño or chili pepper while cooking for a spicy punch.

Nutrition

Serving: 238g | Calories: 182kcal | Carbohydrates: 29g | Protein: 8g | Fat: 5g | Sodium: 326mg | Fiber: 8g | Sugar: 6g