Chickpea Soup Iraq Recipes

CHICKPEA SOUP I

Chickpea Soup I image

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Steps:

In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

CHICKPEA SOUP

Chickpea Soup image

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

Ingredients

3 tablespoons olive oil
2 garlic cloves, smashed
1/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley
Two 15.5-ounce cans chickpeas, rinsed and drained
1 teaspoon kosher salt
Pepper
Extra-virgin olive oil for drizzling, optional
French bread, cut into 1-inch slices for serving, optional

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.

IRAQI QEEMA (STEW OF CHICKPEAS AND DICED MEAT)

Iraqi Qeema (Stew of Chickpeas and Diced Meat) image

Qeema in the Iraqi culinary lingo is a traditional stew of finely diced meat (and hence the name qeema, which, etymologically is an ancient Akkadian word, which means 'chopped into small pieces) with split chick peas and a dried variety of small sour plums, called aloocha in middle and southern Iraq. Margat qeema is traditionally associated with the holy month of Muharram (the first in the Islamic lunar calendar year). On 'ashour -- the tenth day of this month -- this stew along with rice, hareesa (wheat porridge), and zarda w'haleeb (yellow and white rice pudding) are distributed to neighbors and passers-by in commemoration of the death of Imam Hussein, grandson of the prophet Mohammed, and religious leader at the time. When he went to Kufa to press his claim to the caliphate, he was killed in battle on the plains of Karbala on the tenth day of Muharram. In consistency, this stew is rather dense. For an authentic flavor, instead of lime juice use 1 teaspoon crushed dried lime, seeds removed (also known as laymoun Omani), available at Middle Eastern stores. Iraqis call it noomi Basra.

Provided by Chef Nawal

Categories Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons oil
1 lb boneless lamb, trimmed
2 medium onions, coarsely chopped
3 garlic cloves, finely chopped
1 teaspoon turmeric
1 1/2 cups split chickpeas
3 tablespoons tomato paste (one 6-oz can )
4 cups hot water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon chili
1/2 teaspoon ground coriander
1 tablespoon lime juice
1 teaspoon honey
3/4 cup dried prune, halved

Steps:

Dice lamb into 1/4-inch cubes.
In a medium heavy pot sauté meat in oil, stirring occasionally, until all moisture has evaporated, and meat starts to brown, about 10 minutes.
Add onion and stir until transparent, about 10 minutes. Add garlic and turmeric in the last minute.
Meanwhile, boil chickpeas until almost done (about 15 minutes), and drain.
Add the chickpeas to the pot along with the rest of ingredients. Mix well, making sure there is enough liquid to cover ingredients. Add some more hot water if needed. Bring to a quick boil, then reduce heat to medium-low, and let stew simmer gently, covered, about 45 minutes, or until sauce is nicely thickened. Stir 3 to 4 times while cooking to prevent ingredients from sticking to the bottom of the pot. Sauce of this stew should be thicker in consistency than that of regular stews.
This stew is particularly delicious with white rice and fresh radish and radish leaves.

Nutrition Facts : Calories 488, Fat 31.8, SaturatedFat 11.8, Cholesterol 81.7, Sodium 1043.5, Carbohydrate 31.7, Fiber 4, Sugar 17.5, Protein 21.2

CHICKPEA SOUP (IRAQ)

Chickpea Soup (Iraq) image

Low in calories and fat. Taken from www.fooddownunder.com. Note: cooking time does not include soaking.

Provided by jonesies

Categories Beans

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chickpeas
9 cups water
2 tablespoons butter
2 medium onions, diced
4 garlic cloves, crushed
1/2 cup cilantro leaf, finely chopped
salt
pepper
1/2 teaspoon mustard powder
1 pinch cayenne pepper

Steps:

Soak chickpeas in the water overnight.
In a saucepan, bring chickpeas and their soaking water to a boil and cook over medium heat for 1 1/2 hours.
In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown.
Add the cilantro leaves and stir-fry for a few moments longer, then add the contents of the frying pan and the remaining ingredients to the chickpeas.
Cover and cook over medium heat for 1 hour or until the chickpeas are tender.

Nutrition Facts : Calories 101.6, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 156.1, Carbohydrate 13.6, Fiber 2.4, Sugar 1.6, Protein 2.6

MOROCCAN CHICKPEA SOUP

Moroccan chickpea soup image

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

Ingredients

1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

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

SIMPLE CHICKPEA SOUP

Simple Chickpea Soup image

This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.

Provided by Emily Weinstein

Categories dinner, one pot, appetizer

Time 1h15m

Yield About 6 servings

Number Of Ingredients 7

Ingredients

1 large yellow onion, finely diced
3 tablespoons olive oil, more for serving
1 clove garlic, slivered
2 (15 1/2-ounce) cans chickpeas
Juice of 1/2 lemon, more to taste
Salt and pepper
Parmesan, optional

Steps:

In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams

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