This soup has the flavor of hard-boiled eggs but there are no eggs in it. It’s the Himalayan black salt. It does taste like egg.
Does it have to be Himalayan black salt? For this recipe, yes. I started seasoning the soup with sea salt but it tasted flat. It was only after adding a generous amount of Himalayan black salt that the flavor and the aroma came alive.
Chickpea Soup with Himalayan Black Salt
- 1 tablespoon cooking oil
- ½ cup finely sliced onion
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 6 cups chicken bone broth
- ½ cup cooked chickpeas (I used canned)
- 1 ½ cups cubed potatoes
- 1 ½ cups cubed chayote
- Himalayan black salt to taste (see notes after the recipe)
- freshly cracked black pepper to taste
- lime slices to garnish
- fried shallots to garnish
- mint to garnish
- Heat the cooking oil in a pot.
- Add the onion and cook over medium-low heat, covered and with occasional stirring, until lightly browned.
- Add the garlic and ginger. Cook for another minute.
- Pour in the broth.
- Throw in the chickpeas, potato and chayote cubes.
- Season with Himalayan black salt and pepper.
- Bring to the boil, cover and simmer for 10 to 15 minutes until the vegetables are done.
- Taste the broth. Adjust the seasonings, if needed.
- Ladle the soup into bowls. Garnish with slices of lime, finely sliced mint leaves and fried shallots.