Ingredients and Method to make Red Swiss chard and Chickpeas soup
1 cup dry chickpeas soaked for 6 to 8 hours in sufficient water with a pinch of soda (soda optional)
1 1/2 cup split red lentils (masoor dhal)
1 large bunch red swiss chard cut finely (remove tough stalks)
1 large red onion cut fine
2 Thai or Indian variety green chilies cut fine
1 to 2 tbsp olive oil
salt to taste
1/2 tsp red chili powder (or to taste/ can be substituted with cayenne )
1 tsp garam masala (or to taste/ can be substituted with any other curry powder)
Water or Vegetable stock as needed ( I used approx 4 cups)
Juice of 2 small lemons ( or to taste)
Drain soaked chickpeas, fill with fresh water and cook either in the pressure cooker or stove top until soft.(I used the pressure cooker)
Rinse split red lentils and keep aside.
In a large heavy bottomed pan heat oil. When hot add onions and stir until the onions are transparent. Add green chilies and stir a couple of times. Add rinsed lentils and water/ stock and allow the lentils to simmer until it is half cooked.
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Add chopped red swiss chard, salt to taste, chili powder, garam masala, adjust water/ stock as required and let it simmer until the chard and lentils are both cooked. Add cooked chickpeas and simmer for a few minutes until the flavors mingle.
Remove from heat, add lemon juice and mix well.
Serve with bread of choice ( I served this with some jalapeno bread )
1 cup dry chickpeas soaked for 6 to 8 hours in sufficient water with a pinch of soda (soda optional)
1 1/2 cup split red lentils (masoor dhal)
1 large bunch red swiss chard cut finely (remove tough stalks)
1 large red onion cut fine
2 Thai or Indian variety green chilies cut fine
1 to 2 tbsp olive oil
salt to taste
1/2 tsp red chili powder (or to taste/ can be substituted with cayenne )
1 tsp garam masala (or to taste/ can be substituted with any other curry powder)
Water or Vegetable stock as needed ( I used approx 4 cups)
Juice of 2 small lemons ( or to taste)
Drain soaked chickpeas, fill with fresh water and cook either in the pressure cooker or stove top until soft.(I used the pressure cooker)
Rinse split red lentils and keep aside.
In a large heavy bottomed pan heat oil. When hot add onions and stir until the onions are transparent. Add green chilies and stir a couple of times. Add rinsed lentils and water/ stock and allow the lentils to simmer until it is half cooked.
The copyright of this content belongs to Veginspirations.com
Add chopped red swiss chard, salt to taste, chili powder, garam masala, adjust water/ stock as required and let it simmer until the chard and lentils are both cooked. Add cooked chickpeas and simmer for a few minutes until the flavors mingle.
Remove from heat, add lemon juice and mix well.
Serve with bread of choice ( I served this with some jalapeno bread )
