Chickpea Soup With Chunky Gremolata Recipes

GARLIC, SPINACH, AND CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

CHICKPEA SOUP I

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.

CHICKPEA SOUP WITH CHUNKY GREMOLATA

Steps:

• Heat 1 tbsp oil in a large pan and fry the onions for 10 mins to soften. Tip the 3 cans of chickpeas into the pan and stir in 2 of the grated garlic cloves, the chilli, coriander and cumin along with the bouillon powder, aubergine and 1½ cans of water. Cover and simmer for 15-20 mins until the aubergine is tender, then remove from the heat, add the tahini and blitz with a hand blender until smooth.
• Meanwhile, make the gremolata. Tip the small can of chickpeas into a bowl add the tomatoes, lemon zest and juice, parsley and mint with the remaining oil and garlic.
• If you're following our Healthy Diet Plan, spoon half the soup into two bowls or large flasks and top with or pack up half the gremolata and a sprinkling of paprika. Cool and chill the remaining soup for another day on the plan. Reheat the soup in a pan or microwave to serve.