Chickpea and Greenpea soup

The name “chickpea” is derived from the Latin cicer. The botanical name of the chickpea plant is Cicer Arietinum. Garbanzo, the name more commonly used in Spanish-speaking countries, is thought to come from the Greek chickpeas are good source of folate and protein. It is high in dietary fiber and low in fat. Chickpeas are rich in magnesium, iron and phosphorous.

The chickpea was cultivated on the lands bordering Mesopotamia and the eastern Mediterranean. From there it spread to India and some parts of East Asia. In 2008 India is the most chickpea cultivating country. If you like to know more about chickpea click here.

This is my entry to My Legume Love Affair monthly event hosted by Glamah and Susan.

Ingredients:

Chickpea - 1 cup cooked
Green pea - 1/2 cup, cooked
Garlic cloves - 2, crushed
Coriander powder - 1 tbsp
Cumin seeds - 1 tsp
Milk - 1 cup
Rice flour - 1 tbsp (make a paste using water or milk)
Parmesan cheese - 2 tbsp
Green chili - 2 ,crushed
Salt *
Oil - 1 tsp
Cilantro or basil for garnish

Directions:

Pressure cook the chickpeas and green peas with 1/4 tsp of salt. Heat oil in a skillet; add cumin seeds and garlic and sauté till the garlic turns golden brown. Add the green chilies and coriander powder, stir for few seconds then add the cooked chickpeas, green peas, milk and flour paste. Cook over medium heat for 5 minutes and add the Parmesan cheese, check the salt. Cook until for the soup to get the desired consistency. Stir in between to prevent burning, garnish with cilantro or basil. We are ready to serve.