Aloo Chana Shorba (آلو چانا شوربا) — Golden Turmeric Potato & Chickpea Soup

• 480 gChickpeas, canned (drained and rinsed) (About 2 x 400 g cans; drained weight total)
• 450 gPotatoes (Peeled and cut into 2 cm cubes (waxy or all-purpose))
• 200 gOnion (Finely diced)
• 12 gGarlic cloves (About 3 medium cloves, minced)
• 30 mlOlive oil (2 tablespoons)
• 4 gGround cumin (2 teaspoons)
• 3 gGround turmeric (1 1/2 teaspoons)
• 950 mlVegetable broth (4 cups; low-sodium preferred)
• 7 gFine sea salt (1 1/4 teaspoons, plus more to taste (adjust for broth saltiness))
• 1 gBlack pepper (1/2 teaspoon, plus more to taste)
• 250 mlWater (Add only if needed to loosen after simmering)

Instructions

1. 1

   Heat a heavy pot over medium heat for 2 minutes. Add the olive oil and onion, then cook 8–10 minutes, stirring often, until the onion turns soft and lightly golden at the edges. Add the minced garlic and cook 45–60 seconds, just until fragrant, keeping the heat moderate to avoid browning.

2. 2

   Add cumin and turmeric directly to the pot. Stir constantly for 30–45 seconds to toast the spices in the oil; this deepens their aroma and removes any raw edge. Immediately add the diced potatoes and stir for 1 minute so the cubes are evenly coated in the spiced onion mixture.

3. 3

   Pour in the vegetable broth, then add the chickpeas, salt, and black pepper. Increase heat to high and bring to a gentle boil (about 5–7 minutes). Reduce to low, cover partially, and simmer 18–22 minutes, stirring once or twice, until the potatoes are very tender when pierced.

4. 4

   For a thicker, creamy body without dairy, mash some potatoes and chickpeas in the pot using a potato masher for 30–60 seconds, or blend about 2 cups of soup and return it to the pot. Simmer uncovered 5 minutes to meld flavors; add up to 250 ml water if it becomes too thick.

5. 5

   Taste and adjust seasoning with additional salt and black pepper. Rest the soup off heat for 5 minutes before serving so the turmeric and cumin settle into a rounder flavor. Serve hot, ensuring each bowl gets both chickpeas and potato pieces, with broth at your preferred thickness.