Chick Peas and Mushroom Soup

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

Rate This Recipe


  • 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.