Chickpea Soup With Arugula 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

WILD ARUGULA AND CHICKPEA SALAD

Wild Arugula and Chickpea Salad image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

12 ounces wild arugula
1 medium head fennel, halved and thinly sliced
One 15-ounce can chickpeas, drained, rinsed and drained again
1 cup grape tomatoes, halved
1/4 cup fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 ounces thinly shaved Parmigiano-Reggiano

Steps:

Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.

CHICKPEA SOUP WITH ARUGULA

Chickpea Soup with Arugula image

Categories Soup/Stew Blender Bean Chicken Garlic Leafy Green Onion Tomato Vegetable Quick & Easy Dinner Lunch Fall Winter Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 large onion, finely chopped
2 medium carrots, thinly sliced crosswise
1 celery rib (from inner part of bunch), thinly sliced
3 garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon tomato paste
2 cups reduced-sodium chicken broth (16 fluid ounces)
2 cups water
1 (19-ounce) can chickpeas (2 cups), rinsed and drained
1/2 teaspoon black pepper
5 ounces baby arugula (8 cups loosely packed)
Accompaniments: coarsely ground black pepper; finely grated Parmigiano-Reggiano

Steps:

Cook onion, carrots, celery, garlic, and bay leaf with 1/2 teaspoon salt in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add broth, water, chickpeas, 1/4 teaspoon pepper, and remaining 1/2 teaspoon salt and simmer briskly, covered, until vegetables are tender, about 15 minutes.
Discard bay leaf. Transfer 1 cup soup to a blender and purée, then stir back into soup. Stir in arugula and remaining 1/4 teaspoon pepper and cook just until arugula is wilted, about 1 minute.

CHICKEN AND ORZO SOUP WITH ARUGULA AND BASIL

Chicken and Orzo Soup With Arugula and Basil image

Make and share this Chicken and Orzo Soup With Arugula and Basil recipe from Food.com.

Provided by CookingONTheSide

Categories Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (32 ounce) container chicken stock
2 cups water
2 tablespoons extra virgin olive oil
3/4 lb chicken tenders, cut into small pieces
2 tablespoons fresh thyme, chopped
1 bay leaf
1 onion, finely chopped
1 carrot, finely chopped
1/3 lb mushroom, quartered
salt, to taste
pepper, to taste
2/3 cup orzo pasta
2 cups arugula, chopped
1 cup fresh basil leaf, chopped
1 teaspoon lemon peel, grated
parmigiano-reggiano cheese, grated

Steps:

In medium soup pot, bring the chicken stock and water to a low boil.
Meanwhile, in another soup pot, heat the olive oil over medium-high heat; add the chicken tenders and cook, stirring unitl lightly browned, about 5 minutes.
Add the thyme and bay leaf, then stir in the onion, carrot and mushrooms, season with salt and pepper.
Cover the pan and cook the vegetables until softened, 6-7 minutes.
Pour the hot stock over the vegetables and bring to a boil.
Stir in the orzo and cook until al dente, about 8 minutes.
Remove from the heat and add the arugula and basil to wilt.
Stir in the lemon peel, discard the bay leaf and season with salt and pepper.
Serve with lots of grated cheese at table.

Nutrition Facts : Calories 371.9, Fat 11.3, SaturatedFat 2.1, Cholesterol 56.2, Sodium 400.1, Carbohydrate 35.6, Fiber 2.9, Sugar 6.8, Protein 31.2

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