GARLIC, SPINACH, AND CHICKPEA SOUP
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
Provided by Dale Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g
CREAMY CHICKPEA AND GARLIC SOUP
Last winter I was just trying to make a new soup to keep myself warm and I concocted this amazing recipe. It has a very creamy texture with a very rich garlic and corn flavor.
Provided by jwcrellin
Categories Corn
Time 20m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes.
- Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one.
- Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste.
- This soup can easily be thinned with more milk to feed more people.
- After adding the milk, do not allow the soup to come to a boil or it will turn grey.
Nutrition Facts : Calories 156.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 7.8, Sodium 301.7, Carbohydrate 21.1, Fiber 2.9, Sugar 4.4, Protein 7.1
CREAMY CHICKPEA SOUP
An excellent soup adaptation from Rozanne Gold, a favorite cookbook author. It's seasoned with Egyptian spices, combined and ground by you. The yield varies depending on how much the soup is thinned.
Provided by sugarpea
Categories Lunch/Snacks
Time 30m
Yield 2-3 cups soup, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the sesame seeds, coriander seeds and cumin seeds in a nonstick skillet and cook over low heat until fragrant; grind to a powder in a spice grinder and add a pinch of salt; set aside.
- If necessary, make the chickpea flour by grinding dried chickpeas in a blender; combine the flour with the broth and beat smooth with an electric mixer.
- Transfer the soup to a saucepan and add 1 T olive oil, salt, white pepper and black pepper; bring to a boil; reduce heat to low and simmer, stirring frequently, 10 minutes; add water to thin as needed.
- Ladle the soup into shallow soup plates, drizzle with remaining 1 T olive oil and sprinkle with reserved spice mix, to taste.
Nutrition Facts : Calories 332, Fat 20.7, SaturatedFat 3.2, Cholesterol 7.2, Sodium 1020.1, Carbohydrate 24.9, Fiber 4, Sugar 6.3, Protein 12.5
CREAMY CHICKPEA SOUP
Make and share this Creamy Chickpea Soup recipe from Food.com.
Provided by Rhiannon Deux
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium heat in large saucepan and garlic and cook until golden, 1 to 2 minutes. (Do not let the garlic brown.).
- Add chickpeas and their liquid and cook until heated through, about 3 minutes.
- Add lemon juice, oregano, salt and pepper. Simmer, stirring occasionally for 10 minutes.
- Transfer to a blender or food processor and blend until smooth.
- Return puree to saucepan and add 1 cup or more water to thin to desired consistency.
- Ledle soup into bowls and stir a little chutney into each. I like it best if the chutney is not stirred in uniformly, but just swirled in, so different spoonfuls have a different taste.
Nutrition Facts : Calories 292.3, Fat 5.9, SaturatedFat 0.7, Sodium 927.4, Carbohydrate 50.5, Fiber 9.6, Sugar 0.3, Protein 10.8
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VEGAN GARLIC CHICKPEA SOUP - THE CLEVER MEAL
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4.8/5 (38)Calories 252 per servingCategory Soup
- Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it's fragrant and smells good.
- Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, parprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
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- Place the contents of a tin of chickpeas into a food processor or blender (liquid included) and blitz for 1-2 minutes until you obtain a smooth paste. Set aside.
- Preheat the oven at 190°C/375°F and line a baking tray with parchement. Drain the other two tins of chickpeas and add 1/2 of a tin to a bowl, together with 1 tsp olive oil, the garam masala and a pinch of salt and pepper. Mix them well, than scatter the chickpeas on the baking tray and roast for 20 minutes in the oven.
- Meanwhile, in a large pot, heat the rest of the olive oil and saute the onion, carrot and parsnip for 5-6 minutes until softened. Add the garlic, thyme, rosemary, and chilli flakes and then stir in the chickpeas paste from step 1.
- Add the rest of the drained chickpeas and vegetable stock, bring to a boil, then lower the heat and simmer for 15-20 minutes with a lid on.
CREAMY ROASTED GARLIC CHICKPEA SOUP | THE FULL HELPING
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4.5/5 (18)Category Appetizer, SoupCuisine American, MediterraneanTotal Time 1 hr 10 mins
- Preheat your oven to 400F. Lightly drizzle the garlic heads with olive oil. Wrap each head in foil and roast for 45 minutes, or until the cloves are becoming caramelized and the garlic is very fragrant.
- Heat the olive oil in a large pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring often, or until the onion is tender and clear. Add the chickpeas, broth (or broth + water), salt, and pepper.
- Transfer the chickpeas and broth to a powerful blender. Squeeze the roasted garlic cloves from both heads into the blender, too. Blend on high till the mixture is very smooth, taking precaution with spattering (the soup will be very hot). You can do this in batches if your blender is on the small side. You can also use an immersion blender.
- Transfer the pureed soup back to the pot and bring to a simmer. Add the greens and cook for another 7-10 minutes, or until the greens are very tender. Stir in the lemon juice. Taste, season as desired, and serve!
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