One-Pot Chicken Sausage & Chickpea Soup Recipe

About this recipe

This hearty and comforting One-Pot Chickpea Soup is a Non-vegetarian take on the classic Indian flavors, perfect for a united family meal. Packed with protein-rich chickpeas, fresh vegetables, and aromatic spices, this dish is both nutritious and satisfying. It uses asafoetida to create a depth of flavor. With minimal prep and a straightforward cooking process, it's an ideal soup for any occasion, warming hearts and stomachs alike.

Ingredients

• 1 pc (approx. 500 g to 800 g) Cabbage
• 100 g Jeera
• 250 g Spinach
• 500 g Tomato - Hybrid
• 100 g Red Chili Powder
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Yellow Mustard Seeds
• 50 g Asafoetida Powder
• 500 g Capsicum Green
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• 100 g Salt
• 100G Oleo
• - Chicken Breakfast Sausages

Instructions

1. 1. Heat the vegetable oil in a large pot over medium heat. Add cumin seeds, mustard seeds, and asafoetida, and sauté for 1 minute until aromatic.
2. 2. Add the chopped tomatoes, green bell pepper, and shredded cabbage to the pot. Sprinkle turmeric powder, red chili powder, and salt, and cook for 5-7 minutes until the vegetables soften.
3. 3. Add the canned chickpeas and chicken to the pot and stir well to combine. Adjust the flame to medium-low and let it simmer for 10 minutes, stirring occasionally.
4. 4. Add the fresh spinach leaves and garam masala, and cook for another 5 minutes until the spinach wilts and the flavors meld together.
5. 5. Turn off the heat and stir in the lemon juice. Garnish with chopped coriander leaves before serving.