Vegan Chana Shorba – Indian Chickpea Soup with Garlic Naan

♨ Preparation

1. 1. Prepare the Naan Dough
   Combine the lukewarm water, sugar and dry yeast in a mixing bowl.
   Leave for approximately 5 minutes until the yeast begins to activate and the mixture becomes slightly foamy.
   Add the flour, salt, vegan yogurt and oil.
   Knead for approximately 5–10 minutes until a smooth, supple dough forms.
   Cover the bowl with a clean kitchen towel and leave the dough in a warm place for approximately 1 hour, or until roughly doubled in size.
2. 2. Prepare the Chickpeas
   Drain the canned chickpeas, reserving the liquid for another recipe if desired.
   Rinse the chickpeas thoroughly under cold running water.
   Allow them to drain.
   Set aside a few whole chickpeas for garnish if desired.
3. 3. Prepare the Vegetables and Aromatics
   Peel and finely dice the onion.
   Peel and finely chop the garlic cloves.
   Peel and finely chop or grate the fresh ginger.
   Slice the chili into thin rings.
   Wash the fresh coriander and shake off excess water.
   Finely chop the coriander, including the tender stems.
   Wash the organic lemon and finely grate the zest.
   Set everything aside.
4. 4. Toast the Cumin Seeds
   Heat the vegetable oil in a medium-sized saucepan over medium heat.
   Add the whole cumin seeds.
   Toast briefly, stirring gently, until fragrant.
   Avoid burning the seeds.
5. 5. Sauté the Onion
   Add the finely diced onion.
   Sauté until softened and lightly golden.
   Stir regularly to prevent sticking.
6. Add the Garlic, Ginger and Chili
   Add the chopped garlic, ginger and sliced chili.
   Cook briefly, stirring continuously, until the aromatics release their fragrance.
7. 7. Add the Ground Spices
   Add the ground coriander, turmeric and Madras curry powder.
   Stir gently until the spices become fragrant.
   Avoid overheating, as ground spices can burn quickly.
   Reserve the garam masala for the end of cooking.
8. 8. Add the Tomato Paste
   Stir in the tomato paste.
   Cook briefly while stirring continuously.
   This helps deepen the tomato flavor and combine the spices with the aromatic base.
9. 9. Add the Chickpeas and Tomatoes
   Add the drained chickpeas and canned chopped tomatoes.
   Stir thoroughly until the chickpeas are coated with the aromatic tomato and spice mixture.
10. 10. Add the Vegetable Stock
    Pour in the vegetable stock.
    Stir well and bring the soup to a boil.
    Reduce the heat to a gentle simmer.
11. 11. Simmer the Chana Shorba
    Allow the soup to simmer uncovered for approximately 15–20 minutes.
    Stir occasionally.
    The tomatoes should soften further, the broth should reduce slightly and the chickpeas should absorb the aromatic flavors.
12. 12. Blend a Small Portion
    Carefully remove one small ladleful of the hot soup.
    Transfer it to a heatproof container suitable for blending.
    Blend until smooth, taking appropriate precautions with the hot liquid.
13. 13. Thicken the Soup Naturally
    Return the blended mixture to the saucepan.
    Stir thoroughly.
    The puréed chickpeas will naturally thicken the broth while leaving most of the chickpeas whole.
    If the soup becomes too thick, add a small splash of hot vegetable stock or water.
14. 14. Finish with Garam Masala and Lemon
    Switch off the heat.
    Stir in the garam masala.
    Add the freshly grated lemon zest and a small squeeze of fresh lemon juice.
    Cover the saucepan and allow the soup to rest briefly so the flavors can develop.
15. 15. Season the Soup
    Season with salt and freshly ground black pepper.
    Taste and adjust the seasoning if necessary.
    Add more lemon juice gradually if you prefer a brighter flavor.
16. 16. Add the Fresh Coriander
    Stir most of the chopped fresh coriander into the soup shortly before serving.
    Reserve a little for garnish.
    Avoid prolonged boiling after adding the coriander to preserve its fresh aroma.
17. 17. Shape the Garlic Naans
    Transfer the risen dough to a lightly floured work surface.
    Knead briefly and divide into six equal portions.
    Roll each portion into a small oval or teardrop shape approximately 5 mm thick.
    Keep the remaining dough portions covered while shaping the Naans.
18. 18. Cook the Garlic Naans
    Heat a dry non-stick or cast-iron frying pan over medium-high to high heat.
    Place one Naan in the hot pan and cook for approximately 2–3 minutes until bubbles appear and the underside develops dark golden spots.
    Turn carefully and cook for another 1–2 minutes.
    Repeat with the remaining dough portions.
    Alternatively, preheat the oven and a baking tray to 230–250°C conventional heat.
    Bake the Naans for approximately 5–7 minutes until puffed and lightly browned.
19. 19. Prepare the Garlic Butter
    Melt the vegan butter alternative gently.
    Add the finely chopped or pressed garlic.
    Stir in fresh coriander or other finely chopped herbs.
    Brush the freshly cooked Naans generously with the garlic mixture.
    Keep them warm beneath a clean kitchen towel until serving.
20. 20. Serve the Chana Shorba
    Divide the hot chickpea soup between two bowls.
    Garnish with the reserved whole chickpeas, fresh coriander and optional chili rings.
    Add a small lemon wedge.
    Serve immediately with warm homemade Garlic Naan.
    Allow any remaining Naans to cool completely before freezing.