QUICK BLACK CHICKPEA SOUP WITH CUMIN SEEDS

Steps:

• 1. Prepare the ginger-garlic paste. Then, soak the chickpeas overnight in water to cover by 2 inches, then drain. Place the chickpeas, water, cinnamon, cardamom pods, ginger-garlic paste, and salt in a pressure cooker, secure the lid, cook over high heat until the regulator indicates high pressure, then cook 3 more minutes. Remove from the heat and allow the pressure to depressurize on its own, 15 to 20 minutes. Open the lid carefully and check the chickpeas they should be soft and watery. If not, reseal the lid, bring back up to high pressure, and cook 1 more minute.2. Transfer to a large cast-iron wok (preferably) or skillet, mix in the tomato sauce and cook over high heat, stirring occasionally, about 5 minutes, then over medium-low heat about 1 hour. In the end you should have at least 4 cups of soup. If needed, add more water and bring to a boil.3. Heat the oil and the ghee in a large nonstick wok or saucepan over medium-high heat and cook the ginger sticks, stirring frequently, until golden, about 1 minute. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and turmeric, stir about 30 seconds, then mix in the chopped tomato and cilantro and cook until the tomatoes are slightly soft. Mix everything into the soup.4. Transfer the soup to a serving bowl, leaving the chickpeas in the pan. Remove about 1/2 cup of the chickpeas, coarsely mash them, and add them to the soup. Reserve the rest for another purpose. (Eat them as is, or toss into salads or over rice pullaos.)From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.