CHICKPEA AND POTATO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
- Get Rachael's shopping list for this episode's recipes here.
POTATO AND CHICKPEA SOUP WITH YOGURT
Provided by Paula Wolfert
Categories dinner, soups and stews, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the meat into 1/2-inch cubes. In a 4-quart saucepan, combine the meat and 8 cups water. Bring to a boil and skim carefully. Add the drained chickpeas, reduce heat, cover and simmer for 1 hour. Up to this point, the soup can be prepared one day in advance.
- About 1 hour before serving, peel potatoes and cut into 1/2-inch cubes. Add potatoes and 1 teaspoon salt to the soup base, and cook until tender.
- In a second saucepan, whisk the yogurt with the egg, flour and 1 tablespoon of the oil or butter, until completely smooth. Set yogurt mixture over low heat, and turn off heat under the soup. Gradually stir 2 cups of the hot soup base into the yogurt mixture in order to raise its temperature. When the temperature of the yogurt is hotter than the temperature of the soup (test by touching), pour the yogurt mixture back into the soup, stirring constantly over low heat, until it just comes to a boil, about 15 minutes. Correct the seasoning with salt. Transfer to a soup tureen.
- Press the black pepper and safflower threads through a fine sieve. Place the powdered spices in the center of the soup. Heat the remaining tablespoon of oil or butter in a small pan or skillet; bring to a sizzle, pour over the spices and stir gently to create swirls. Cover the soup and wait 5 minutes before serving.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 977 milligrams, Sugar 20 grams, TransFat 0 grams
POTATO/YOGURT SOUP
I threw this together for my infant son and my "big girls" all thought it was a treat and begged for a taste. At supper, I had to break up fights of girls stealing spoonfuls from each other. My grandmother made soup like this when I was growing up, but this is a healthier version.
Provided by ladybug mom
Categories Potato
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- First peel and slice potatoes and rinse in cold water.
- Place potatoes in a heavy large pan and cover with water, just to cover.
- Boil until soft but not mushy.
- Pour about half of the water off of the potatoes, but save half, the starch that boils off the potatoes helps the soup to thicken and holds more nutrients.
- Add yogurt and spices and simmer 5-10 minutes to let the flavors mingle, and serve.
- I like a little shredded cheese in mine, Grew up with Cheddar, but like Mozzarella now.
Nutrition Facts : Calories 191.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 5.3, Sodium 31.8, Carbohydrate 39.6, Fiber 4.7, Sugar 3.6, Protein 5.8
CHICKPEA AND POTATO SOUP
We are currently in Kunanurra Western Australia where they grow great chickpeas. I found this recipe on a leaflet in a bag of chickpeas I just bought. Prep time doesn't take the soaking of the chickpeas into account.
Provided by JustJanS
Categories Potato
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put chickpeas onions and 8 cups of water into a pot and bring to the boil.
- Cover partially, turn heat to low and simmer for 1 hour.
- Add the potatoes, salt, spices and another 3/4 cup of water.
- Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours.
- Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.
Nutrition Facts : Calories 237.7, Fat 3.2, SaturatedFat 0.3, Sodium 16.6, Carbohydrate 43.1, Fiber 10.4, Sugar 7, Protein 11.1
EASY YOGURT SOUP WITH ORZO AND CHICKPEAS
This simple Turkish yogurt soup from Claudia Roden relies on egg yolk and cornstarch prevent the yogurt from curdling. It's a pantry-friendly weeknight meal.
Provided by Claudia Roden
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cook the orzo or rice in boiling salted water for about 10 minutes, until done (check the package instructions), and then drain. Meanwhile, bring the stock to a boil in a separate pan.
- In a bowl, beat the cornstarch and egg yolk together with a fork until smooth, then beat in a spoonful of the yogurt until well blended. You can then add the remaining yogurt and beat until combined. Stir in the mint, saffron or turmeric, and some black pepper.
- Take the stock off the heat and pour in the yogurt mixture, whisking vigorously. Stir over very low heat until the soup begins to simmer. Continue to stir for 3 to 5 minutes, until it thickens slightly, then add the chickpeas and heat through. Season with a little salt.
- A few minutes before serving, mix the cooked orzo or rice into the soup.
- Serve with extra-virgin olive oil, sumac, and Aleppo pepper for people to sprinkle on the soup if they want to.
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