### TranslatedIngredients: 1/2 cup Kabuli Chana (White Chickpeas),1 Onion - chopped,1 teaspoon Ginger Garlic Paste,1 teaspoon Basil powder - or oregano,1/2 teaspoon Red Chilli flakes,1 teaspoon Black pepper powder,Turmeric powder (Haldi) - a pinch,1 teaspoon Sunflower Oil,Lemon juice - to taste,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Chickpea Soup recipe, wash and soak chickpeas for 8 to 10 hours. Pressure cook chickpeas for 3 to 4 whistles till they are soft. While cooking add a cup of water and a pinch of turmeric. Allow the chickpeas to cool. Once they are cool enough to handle, add some more water and blend the chickpeas to a super smooth paste. Heat a teaspoon oil in a wok. Saute chopped onions, ginger garlic paste till raw smell goes. Add chickpeas puree and add water as required to get the desired consistency.Add salt, basil powder, chilli flakes and bring it to boil. Finally, add freshly ground pepper powder and few drops of lemon and boil for another 2 minutes. Serve hot.Serve Chickpea Soup along with Garlic Bread for a weeknight healthy and light dinner.