Broccoli and Chick Pea Soup with Toasted Watermelon and Flax seeds

Broccoli and Chick Pea soup with Toasted Watermelon and Flax seeds

Ingredients

SERVES 4

500 GRAMS BROCCOLI (RESERVE 2 FLORETS AS GARNISH)

50 GRAM CHICKPEAS

1.5 TABLESPOONS FINELY MINCED GARLIC

1/2 CUP FINELY CHOPPED ONIONS

3 TABLESPOONS ROASTED SESAME OIL

1 DRIED BAY LEAF

4 BLACK PEPPERCORNS

2 INDIAN GREEN CHILLIES WHOLE, STALKS REMOVED, SLIT LENGTHWISE

4 TEASPOONS ROASTED WATERMELON SEEDS

4 TEASPOONS ROASTED FLAX SEEDS

CROUTONS OF YOUR CHOICE

SALT FOR SEASONING

Instructions

SOAK THE CHICK PEAS OVERNIGHT WITH A PINCH OF BAKING SODA.

IN THE SESAME OIL SAUTE THE ONIONS UNTIL TENDER ON HIGH HEAT BUT DO NOT BROWN THEM. ADD THE GARLIC AND SAUTE 1 MINUTE UNTIL FRAGRANT. ADD THE CHICKPEAS AND 6 CUPS OF WATER WITH BAY LEAF, BLACK PEPPERCORNS, GREEN CHILLIES AND 1 TEASPOON SALT. COOK UNTIL VERY TENDER AND SOUPY.

FINELY CHOP THE BROCCOLI WITH THE STALK AND ADD TO THE CHICK PEAS AND COOK UNTIL TENDER. ADD MORE WATER IF REQUIRED.

REMOVE THE BAY LEAF.

COOL AND PUREE TO A SMOOTH CONSISTENCY. ADD MORE WATER TO GET THE CONSISTENCY YOU LIKE. RETURN TO LOW HEAT UNTIL BUBBLY. SEASON FOR SALT.

SERVE IN BOWLS. GARNISH WITH SEEDS AND FINLEY CHOPPED RAW FLORETS.

YOU CAN ALSO SERVE IT WITH CROUTONS OF YOUR CHOICE.

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