SHRIMP CORN AND CHICKPEA SOUP
Chickpea Soup is hearty but not heavy, served with a spiced broth and loaded with healthy beans, succulent shrimp, corn, and plenty of rice.
Provided by Kevin Is Cooking
Categories Soup
Time 30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven or stock pot over medium high heat, add the oil and sauté the onion several minutes until translucent. Add the garlic, cook another 2 minutes.
- Add the jalapenos, corn, cumin and season with salt and pepper. Cook for 4 more minutes, stirring often.
- Add the shrimp, chicken stock and half the cilantro, stir to mix in thoroughly.
- Add the chickpeas and optional beans, simmer for 10 minutes. Add the zucchini and rice, stir and simmer for 3 minutes more.
- Serve in bowls with squeeze of lime and remaining cilantro on top.
Nutrition Facts : Calories 659 kcal, Carbohydrate 102.1 g, Protein 36.2 g, Fat 13.4 g, SaturatedFat 2.2 g, Cholesterol 102.5 mg, Sodium 954.3 mg, Fiber 11.6 g, Sugar 15.5 g, UnsaturatedFat 9.6 g, ServingSize 1 serving
MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
CHICKPEA SOUP
The vegetarians in your life will love you when you set this flavorful soup in front of them. Chickpeas are packed with protein and make for a comforting cup of soup that truly serves as a meal.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the oil over low heat. Add the garlic and fry until golden, 1 minute. Add pepper flakes, parsley, chickpeas, salt, pepper to taste and 6 cups of water. Increase heat to medium-high and bring to a boil. Lower the heat to medium, cover, and simmer 20 minutes. Remove half the chickpeas and mash. Return the mashed chickpeas to the saucepan and continue to simmer for 10 minutes. Taste and add more salt and pepper if necessary. Drizzle with olive oil and serve with bread.
CHICKPEA SOUP WITH CORIANDER & LIME
A thick warm soup with a zesty taste - your vegetarian friends will thank you for the recipe too!
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 11
Steps:
- Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.
- Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.
- Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.
Nutrition Facts : Calories 450 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 2.52 milligram of sodium
MOROCCAN CHICKPEA SOUP
Try something different for vegetarians with Moroccan chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
- Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium
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