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Spicy Chickpea Soup (Chana Dal) Recipe

Chana dal is a bean used in Pakistan and India that is most similar to the chickpea but smaller in size.    Unable to find chana dal at my local supermarket, I used chickpeas in this recipe.  The combination of the spices and crushed tomatoes makes for a spicy flavorful dish.

Prep:  20 minutes | Cook:  55 minutes | Serves:  4

Spicy Chickpea Soup (Chana Dal)


  • 4 cups water
  • 2 cups canned chickpeas, drained
  • 1 tablespoon vegetable oil
  • 1/2 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin powder
  • 1 teaspoon ground coriander
  • 3 cups crushed tomatoes
  • 2 tablespoon fresh lemon juice
  • 2 teaspoons sugar


  1. Pour 4 cups of water in a large sauce pan. Add chickpeas and boil.  Turn down heat to medium low and simmer for 30 minutes.  When done simmering, coarsely mash chickpeas with a hand held masher.  Do not completely mash the chickpeas.
  2. Heat vegetable oil in a medium skillet and saute onion and garlic until onions are translucent.  Add salt, cayenne pepper, turmeric, cumin and coriander.  Saute for 1 minute.
  3. Add crushed tomatoes, lemon juice and sugar.  Mix well.   Bring to a boil and then turn down heat to medium low and let simmer for 2 minutes.
  4. Add tomato mixture to chickpeas.  Stir until completely mixed.  Let simmer for 15 minutes, stirring occasionally.

Serve with chapatti

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