- 600 ml water
- 1 packet of Knorr Thick Tomato Soup
- 40 g boiled chickpeas/ kabuli channa
- 30 g basil leaves, finely chopped30 g basil leaves, finely chopped
- 20 g chopped carrot
- 3 garlic cloves, minced
- 2 tbsp. cooking oil
- A pinch of salt
Heat oil in a saucepan and add chopped garlic, salt and carrot. Sauté for a minute.
Add water and mix in the Knorr Thick Tomato Soup. Stir continuously.
Add fresh basil and simmer for 4 minutes. Once done, cool completely.
Add this soup mix to the blender to obtain a smooth consistency.
In a sauce pan, add this blended mixture and cooked chickpeas. Boil for a few minutes.
For a nice crunchy texture, add crispy air-fried croutons.
Garnish with basil leaves. Serve hot and enjoy!