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▢ 2 cans chickpeas, drained and rinsed

▢ 3 large potatoes (diced to 1½ inch), boiled until tender firm and set aside

▢ 3 tablespoons oil

▢ 1 LARGE onion, diced

▢ I green chili (if desired for heat)

▢ 1 teaspoon ginger paste

▢ 1 tablespoon jarlic (garlic paste)

▢ 2 large tomatoes, skin removed, diced

▢ ½ cup coconut milk

▢ ⅓ cup think tangy sour cream

▢ ¼ teaspoon turmeric

▢ 1 teaspoon Kashmiri red chili powder

▢ 1 teaspoon garam masala

▢ 1 teaspoon salt

▢ 4 cups chicken stock

▢ 1 tablespoon or more cashew butter

▢ 1 tablespoon fennel seed

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Whole spices

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▢ 1 sprig curry leaves (or 1 small bay leaf)

▢ 1 star anise

▢ 1 strand mace

▢ ½ teaspoon cumin seeds (jeera)

▢ 3 green cardamoms

▢ 3 cloves

▢ 3 inch cinnamon stick

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How to Make Aloo Chana soup

Steep fennel seeds in 2 tablespoons boiling water, stir this water into the cashew butter with a little coconut milk to make a smooth paste. Set aside

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1. Heat oil in soup pot and add the whole spices. When they begin to sizzle, add the curry leaves and onions.

2. Saute until they turn golden. Add ginger garlic (and green chili, if desired) Saute for 1 minute and add tomatoes. Cook until the tomatoes break down to a mush.

3. Stir in the salt, turmeric, chili powder and garam masala. Saute until aromatic for 1 to 2 mins.

4. Add sour cream and coconut milk and cook down for 2 to 3 mins. Mix in chickpeas, boiled potatoes and chicken stock.

5. Bring to a boil and simmer for 5 mins. Remove a few scoops of potatoes and chickpeas with broth and purée. Stir back in to soup to thicken.

6. Stir in cashew butter mixture. Season with more salt to taste

7. Garnish with chopped coriander leaves. Serve with soft warm naan