Ingredients

• 200 g - chick peas (kabuli channa)
• 3 cups - water/stock
• 1/2 cup - onion, chopped
• 1/2 cup - dried mushrooms
• 1/2 cup - lettuce leaves, shredded
• 1/2 cup - tomato, chopped
• 2 tbsp - olive oil
• 4 cloves - garlic, crushed
• 4 cloves - garlic
• 1 tsp - freshly ground black pepper or to taste
• salt to taste

How to Make Chick Peas and Mushroom Soup

• Soak chick peas in water overnight.
• Wash the mushrooms and soak in 1 cup of hot water.
• Heat the oil in a pressure cooker.
• Fry garlic and onion till fragrant.
• Add tomato and chick peas, drained from soaking water.
• Pressure cook for 15 minutes.
• When the pressure drops, open the cooker, cool the contents and blend till smooth.
• Drain the mushrooms and add the water to the blended soup.
• Discard the stalks, chop the caps of mushrooms finely and add them to the soup.
• Heat thoroughly.
• serve and garnish with shredded lettuce.