Chana Masala Soup: This spiced chickpea soup, based on an authentic chana masala recipe, is made easy as an instant pot chickpea curry in the form of a hearty soup! It can be made in a snap with canned chickpeas. Recipe reprinted with permission from Authentic Indian Cooking with Your Instant Pot by Vasanti Bhadkamkar-Balan, Page Street Publishing, Co. 2022.
Soak the dried chickpeas in 1 1/2 cups of water for 8 hours, or up to overnight. If using canned chickpeas, skip this step.
Make the soup
Place the inner pot in the Instant Pot (or your electric pressure cooker) and press the "Sauté" button. When the pot is hot, add the oil and cumin seeds. When the seeds sizzle, stir in the onions and carrots. Sauté the mixture, stirring it frequently, for 5 to 7 minutes, or until the onion is translucent and the carrots have softened a bit.
Stir in the ginger and garlic and sauté for 1 minute. Stir in the ground cumin, coriander and chhole masala. Sauté for about 30 seconds to let the spices bloom, and then the tomato paste and diced tomatoes. Season the mixture with salt and stir to combine well.
Deglaze the bottom of the pot by scraping with a wooden spoon. This is an important step; if the bottom of the pan is not deglazed well, the "burn" error might appear during the pressure-cooking stage. Press the "Cancel" button to turn off the Instant Pot.
Drain the soaked chickpeas (or if using canned, drain and rinse the chickpeas) and transfer them to the pot, then add 4 cups of stock or water. Taste and adjust the seasoning if needed. Add the kale and the diced potatoes, stirring to combine them with the other ingredients.
Close the Instant Pot's lid and turn the steam-release valve to the sealing position. Press the "Soup/Broth" button and set the timer for 30 minutes at high pressure. [NOTE: If using canned chickpeas, set the timer for 15 minutes]
When the cooking is complete, allow the pressure to release naturally, which will take 15-20 minutes, and then open the lid.
Garnish the soup with the cilantro, and ladle it into bowls. Serve hot with Greek yogurt (if using), slices of red onion, lime wedges and naan (if using).
Notes
Reprinted with permission from Authentic Indian Cooking with Your Instant Pot by Vasanti Bhadkamkar-Balan, Page Street Publishing, Co. 2022.Note on Chhole Masala from Vasanti:
Chhole masala is readily available in Indian stores or on Amazon. If you can't find it, you can substitute the same amount of Garam Masala and 1/2 teaspoon of dried mango powder, dried tamarind powder, or tamarind concentrate.
More Chana Masala Soup FAQs
Can I use canned chickpeas?Absolutely! Using canned chickpeas is a great way to save time; cut the pressure cook time in half, about 15 minutes. Be sure to rinse and drain the chickpeas well before using.
How spicy is this dish?Perception of spiciness can vary greatly depending on the person. I personally find this recipe as written to be mild in heat. The chhole masala adds cozy, fragrant warmth to the dish. You may find yourself craving more or less spice, depending on your tastebuds.
Is this dish vegetarian?The recipe calls for chicken broth, vegetable broth, or water. I love the flavor of chicken broth, but vegetable broth is just as delicious and will make this soup vegetarian/vegan.