Carrot And Chickpea Soup Recipes

CARROT AND CHICKPEA SOUP

Carrot and Chickpea Soup image

Make and share this Carrot and Chickpea Soup recipe from Food.com.

Provided by Rainette

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

10 1/2 ounces canned chick-peas
3 large carrots, sliced
1/2 tablespoon oil
4 cups chicken broth
1/2 cup orange juice
1 small leek, chopped
1/2 teaspoon mixed spice
plain yogurt (optional)

Steps:

In a large pan, heat oil. Add carrots and stir until carrots are soft.
Add all other ingredients apart from the yoghurt.
Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often.
Remove pan from heat and, using a hand blender, blend until the soup is nice and smooth. Return to the heat and heat through again.
Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.

Nutrition Facts : Calories 200.6, Fat 4.3, SaturatedFat 0.7, Sodium 1050.1, Carbohydrate 31, Fiber 5.6, Sugar 6.6, Protein 9.9

CHORIZO AND CHICKPEA SOUP

Chorizo and Chickpea Soup image

The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. And while it's cooking, the whole house smells amazing. -Jaclyn McKewan, Lancaster, New York

Provided by Taste of Home

Categories Lunch

Time 8h30m

Yield 1-1/2 quarts.

Number Of Ingredients 7

Ingredients

3 cups water
2 celery ribs, chopped
2 fully cooked Spanish chorizo links (3 ounces each), cut into 1/2-inch pieces
1/2 cup dried chickpeas or garbanzo beans
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1/2 cup ditalini or other small pasta
1/2 teaspoon salt

Steps:

Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges

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