Chickpeas Patty and Pumpkin Millet Soup Combo

If you love to end your day with a dinner that’s light, nourishing and high in plant-based protein, this Chickpeas Patty and Pumpkin Millet Soup combo is perfect. It is designed to give your body everything it needs for recovery, digestion and sustained energy without feeling heavy.

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Prep Time 1

Cook Time 20

Servings: 2

Course: Main Course

Cuisine: Indian

Calories: 370

Ingredients Method Nutrition Notes

Ingredients

Pumpkin Millet Soup

½ cup (100 g) Pumpkin (cubed)
½ small, chopped Onion
2 cloves (minced) Garlic
½ tsp grated Ginger
3 tbsp Cooked foxtail or barnyard millet
¼ tsp Turmeric
½ tsp Cumin powder
pinch Black pepper
Salt to taste
2½ cups Water or vegetable stock
½ tsp Cold-pressed coconut oil
1 tbsp Pumpkin seeds (for garnish)

Chickpeas Patty

½ cup Chickpeas (soaked for 24 hours with 1–2 water changes, then boiled until soft)
1 tbsp Oat flour/Sattu (for binding)
2 tbsp Finely chopped onion
2 tbsp Chopped spinach (optional)
½ tsp Ginger-garlic paste
½ tsp Cumin powder
pinch Black pepper
Rock salt to taste
½ Lemon juice
½ tsp Cold-pressed coconut oil/A2 ghee (for shallow cooking)

Method

Pumpkin Millet Soup

Heat oil in a pan, add onion, garlic, and ginger; sauté for 2–3 minutes.
Add pumpkin, turmeric, cumin, salt, and pepper; sauté briefly.
Add water or stock and simmer until pumpkin softens.
Add cooked millet and blend the mixture until smooth and creamy.
Garnish with roasted pumpkin seeds.

Chickpeas Patty

Soak chickpeas for 24 hours (change water 1–2 times), then boil until soft and mash lightly.
Add onion, carrot, spinach (optional), ginger-garlic paste, cumin powder, black pepper, rock salt, and lemon juice. Mix well.
Add oat flour or sattu and combine until the mixture holds together.
Shape into small round patties.
Heat coconut oil or A2 ghee in a pan and shallow-cook patties for 3–4 minutes on each side until golden brown.
Serve warm with the soup.

Nutrition

Calories: 370kcalProtein: 26gFat: 8g

Notes

Click here to watch the full recipe.

The Chickpeas Patty adds plant protein and fiber, keeping you full and satisfied.

The Pumpkin Millet Soup is rich in antioxidants, beta-carotene, and slow carbs for steady energy.

Replacement Options:

Replace millet with quinoa or amaranth for variation.
Replace oat flour with sattu for extra protein.

Storage Tips:

Patty: Store cooked patties in the fridge for up to 2 days or freeze uncooked patties for 2 weeks. Reheat in a pan before serving.

Disclaimer: Please keep your healthcare provider in loop before introducing any new food item into your lifestyle, especially if you have a medical health condition or are on medications. In case you are allergic to certain foods, please avoid the same.