Punjabi Hara Chana Shorba Green Chickpea Soup

Method

1. 1

   Shell the green chana: If using whole fresh green chickpeas on the stalk, shell them — press the pod and the fresh chickpea pops out. You need 2 cups of shelled green chickpeas.

2. 2

   Heat ghee: Heat 2 tbsp ghee in a pot. Add cumin seeds — crackle.

3. 3

   Cook onion: Add finely chopped onion. Cook 5 minutes until soft and translucent.

4. 4

   Add ginger and green chilli: Add grated ginger and chopped green chilli. Stir 1 minute.

5. 5

   Add green chana: Add the fresh green chickpeas. Stir to coat with the ghee and aromatics.

6. 6

   Add water or broth: Add 4 cups water. Bring to a boil.

7. 7

   Simmer until tender: Reduce to medium. Simmer for 10 to 12 minutes until the green chana is completely tender.

8. 8

   Add black pepper and salt: Add black pepper and salt. Stir.

9. 9

   Partially blend: Using a hand blender, give the soup 3 to 4 short pulses — the goal is to break some of the chickpeas while leaving most whole. This creates a textured, slightly thickened broth.

10. 10

    Finish and serve: Add a squeeze of lemon. Scatter fresh coriander. Serve hot in deep bowls with toasted bread or alone as a starter.

11. 11

    Note: Fresh green chickpeas (hara chana) are a winter seasonal ingredient in Punjab — harvested from the chickpea fields in the cool months and available for a short window. Eating fresh green chana directly from the field while walking — called chana chhabna — is a widespread Punjab winter practice. The shorba (thin soup) made from fresh green chana is a preparation specific to the chickpea-growing districts of Punjab and Haryana.