Cholia is one of my favourite winter produce and it shines in this soup. Spring Onions, Basil and Green Garbanzo Soup perfect for the nippy evenings with a side of toasted bread.
This delicious spring Onions, Basil and Green Garbanzo Soup has turned out to be my favourite way to eat cholia this winter. I made it for the visiting nephew last week and then both the man & the child asked to make a batch before I left for a small weekend break. And today the child asked me, can we have it for dinner again mumma!
If you ask me the idea of this soup was inspired by the soup like curry from UP called Nimona. I make the cholia version of it very often at home along with the standard peas version too. And that made me think of converting this into a soup with international flavours instead of Indian spices. It is fairly simple to make, so would if you guys tried it. And If you do, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it!
For some more cholia recipes, check the following posts
Another soup like dish Cholia ka Nimona
Aloo mutter’s cousin Cholia aur Aloo Ki Sabji
Spring Onions, Basil and Green Garbanzo Soup
- 1.5 cups green garbanzo shelled, seeds only
- 150 gms Spring Onions chopped, green and whites seperately
- 10 basil leaves
- 6-8 garlic cloves
- 1/4 cup flatleaf parsely
- 150 ml coconut milk
- 1 cup vegetable stock
- 2 Green Chilies
- 1 tbsp olive oil
- Salt to taste
- red chilli flakes
- dried mixed herbs
- 1 tbsp coconut milk
- Wash and steam the cholia for 4-5 minutes. Don't overcook them as the fresh green garbanzo cooks very fast. You can also boil them by adding them them to boiling water for 3 minutes and then transferring to cold water. Drain and set aside.
- In a pan, heat olive oil and add garlic to it. Sautee for 2 minutes and add the spring onion whites. Sautee for 4-5 minutes till the onions turn soft. Add the steam cholia, along with green chillies and sautee for another 2 minutes.
- Add vegetaable stock and bring to a boil. Turn off the heat and add basil leaves, flat leaf parsley and salt. Puree this using an immersion blender. If you are using a normal mixer, make sure to cool it down before pureeing.
- Transfer it back to the pan, add coconut milk and bring to boil. Serve hot garnished with a swirl of coconut milk, a handful of steamed seeds, chilli flakes and mixed dried herbs!