How To Make Black Chickpea Soup | Kale Chane Ka Shorba

Black Chickpea is a good source of protein. It is rich in fiber, vitamins, minerals, and antioxidants. You can use it in salads, soups or as a snack. Black chickpea is also known as Bengal gram, Kala chana, or Sholay. This blog explains the process of preparing black chickpea soup, the ingredients required and the benefits of the soup.

In the modern era, there are so many types of food that can be made in a very easy way using low fat and low calories ingredients. Such foods are really helpful because they can help to reduce calories intake. This is helpful to people with some health conditions. In this blog we are going to discuss a Black Chickpea Soup that is very beneficial for our health.

Kale Chane Ka Shorba

Serves: 8

Preparation Time: 30-35 minutes


  • Kaala chana (whole black chickpea)-   250 gms
  • Tomatoes-   4-5 large, made into a paste
  • Onions-   5-6 large, finely chopped
  • Ginger-garlic paste-   1 tbsp
  • Curd (dahi)-   50 gms
  • Turmeric (haldi) powder-   1 tsp
  • Red chilli powder-   1 tsp
  • Coriander (dhania) powder-   1 tsp
  • Ground spices (garam masala)-   1 tbsp
  • Black cardamom (badi elaichi)-   2 whole
  • Bay leaf (tej patta)-   2 leaves
  • Sunflower oil-   handful
Kale Chane Ka Shorba


Preparation of the Black Chickpea (Kaala Chana) :

Soak the whole black Chickpeas overnight or for four hours, then boil them with 1 tsp of salt and retain the water.

For the Taomato Paste :

Finely chop the tomatoes, put in a pan with 1 tsp of oil and let them simmer until the water is reduced to a paste consistency.

For the Soup :

Heat the oil in a pan and stir in the cardamom and bay leaves. Fry the onions until they turn brown. Put in the ginger and garlic paste, then add the prepared tomato paste with all the masalas and cook for 10 minutes until the oil rises to the top. Remove the excess oil.

On a low flame, boil the retained chana (Chickpea) water. Then add the Chickpeas and allow them to simmer for 5-7 minutes and then add the tomato masala. Gently pound half the Chickpeas in the pan. Let the rest of the Chickpeas remain whole. Remove from the fire and the soup is ready to be served. Just before serving heat the soup for 1 minute and add finely chopped coriander (Dhania) leaves.

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