HEARTY CHICKPEA SOUP
Steps:
- In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
- Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
- In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
- Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!
Nutrition Facts : Calories 530 kcal, Carbohydrate 81 g, Protein 23 g, Fat 13 g, SaturatedFat 1 g, Sodium 338 mg, Fiber 19 g, Sugar 11 g, ServingSize 1 serving
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 I
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
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
FABIO'S CHICKPEA SOUP
Delicious vegetarian soup. Easy to make. If you don't have sweet potatoes you can sub carrots or squash such as acorn or butternut. You can also sub frozen beans.
Provided by aronsinvest
Categories Vegetable
Time 40m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and add onion, garlic and sweet potatoes.
- saute for 5 minutes. Stir in the broth, bay leaf, spices and simmer for 15 minutes.
- Stir in tomato, green beans and chick peas and simmer for another 10 minutes.
- Serve hot.
Nutrition Facts : Calories 177.4, Fat 5.3, SaturatedFat 0.7, Sodium 199, Carbohydrate 29.1, Fiber 6.2, Sugar 4.2, Protein 4.9
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
SIMPLE CHICKPEA SOUP
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
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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- To prepare this Greek chickpea soup recipe (revithia soupa), start by washing the chickpeas and let them soak in plenty of cold water overnight (ideally for 18 hours).
- When you are ready to make this Greek chickpea soup recipe, drain the chickpeas (revithia) and discard the soaking water. Place the chickpeas in a colander and rinse very well with plenty of water (4-5 times). Put your hands in the colander and rub them well.
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- Warm the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, paprika, oregano and bay leaves. Cook until fragrant while stirring frequently, about 1 minute.
- Pour in the diced tomatoes, the frozen spinach, the broth and 1/2 tsp of salt. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 10 minutes.
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