Follow these steps for perfect results
Green Bell Pepper
chopped
Carrots
diced
Kala Chana (Brown Chickpeas)
cooked
Bay Leaf
Quinoa
soaked
Coriander Powder
Vegetable stock
Water
Onions
finely chopped
Ginger
grated
Sunflower Oil
Tomato Puree
Coriander Leaves
chopped
Kashmiri Red Chilli Powder
Cumin Seeds
Add oil to a pressure cooker.
Add onions, grated ginger, garlic, and bay leaf.
Sauté until the onions turn golden brown.
Add tomato puree, bell pepper, and other vegetables.
Sauté with salt.
Add cooked garbanzo beans, red chilli powder, cumin, coriander powder, quinoa, vegetable stock, and water.
Pressure cook for 2 whistles.
Let the pressure release naturally.
Simmer for 3-4 minutes until desired consistency is reached.
Add cilantro.
Check salt and spices, adjusting to taste.
Serve hot.
Expert advice for the best results
Adjust the amount of chili powder to your spice preference.
Add a squeeze of lime juice for extra tang.
Garnish with avocado for added creaminess.
For a thicker soup, blend a portion before serving.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh cilantro and a dollop of yogurt or sour cream.
Serve with crusty bread or toast.
Pair with a side salad.
Pair with a Pinot Noir or Beaujolais.
Goes well with Lager.
Discover the story behind this recipe
Quinoa is a staple food in the Andes.
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