Spicy Chickpea And Spinach Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC, SPINACH, AND CHICKPEA SOUP



Garlic, Spinach, and Chickpea Soup image

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

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

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

APRIL'S SPICY CHICKPEA SOUP WITH KALE



April's Spicy Chickpea Soup with Kale image

My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

Provided by Linda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
2 teaspoons cumin seeds
½ teaspoon red pepper flakes
1 medium onion, minced
1 large carrot, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed
1 small bunch kale, chopped
salt and ground black pepper to taste
½ cup finely chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
  • Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 33.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1507.2 mg, Sugar 3.7 g

SPICY CHICKPEA AND SPINACH SOUP



Spicy Chickpea and Spinach Soup image

Make and share this Spicy Chickpea and Spinach Soup recipe from Food.com.

Provided by KelBel

Categories     Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon rosemary
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 (15 ounce) cans chickpeas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
2 1/2 cups water
10 ounces frozen chopped spinach, thawed

Steps:

  • Heat oil in large saucepan over medium heat.
  • Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
  • Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
  • Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
  • Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.

Nutrition Facts : Calories 346.8, Fat 6.5, SaturatedFat 1, Sodium 1061, Carbohydrate 61.2, Fiber 13.4, Sugar 5.7, Protein 14.5

MOROCCAN SPICED CHICKPEA SOUP



Moroccan Spiced Chickpea Soup image

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Provided by Dave Lieberman

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
  • Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
  • Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
  • Season again, to taste, with salt and pepper.
  • Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

GARLIC, CHICKPEA & SPINACH SOUP



Garlic, Chickpea & Spinach Soup image

Make and share this Garlic, Chickpea & Spinach Soup recipe from Food.com.

Provided by Sackville

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
350 g potatoes, diced
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon cornstarch
2/3 cup double cream
2 tablespoons light tahini
200 g spinach, shredded
cayenne pepper
salt and pepper, to taste

Steps:

  • Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
  • Stir in the cumin and coriander and cook for one minute.
  • Add the stock and potatoes.
  • Bring to a boil and simmer for 10 minutes.
  • Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
  • Mix the cornflour, cream and tahini together.
  • Stir into the soup with the spinach.
  • Season with salt and pepper to taste.
  • Bring to the boil, stirring and simmering for another 2 minutes.
  • Sprinkle with cayenne pepper before serving.

Nutrition Facts : Calories 475, Fat 26.9, SaturatedFat 10.8, Cholesterol 54.4, Sodium 387, Carbohydrate 50.8, Fiber 9.3, Sugar 2.2, Protein 11.4

CHICKPEAS WITH TOMATOES & SPINACH



Chickpeas with tomatoes & spinach image

For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa

Provided by Roopa Gulati

Categories     Dinner, Side dish, Supper

Time 35m

Number Of Ingredients 13

1 tbsp vegetable oil
1 red onion, sliced
2 garlic cloves, chopped
½ finger length piece fresh root ginger, shredded
2 mild red chillies, thinly sliced
½ tsp turmeric
¾ tsp garam masala
1 tsp ground cumin
4 tomatoes, chopped
2 tsp tomato purée
400g can chickpea, rinsed and drained
200g baby spinach leaves
rice or naan bread, to serve

Steps:

  • Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
  • Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
  • Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium

SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC



Spiced Chickpea Stew With Coconut and Turmeric image

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Provided by Alison Roman

Categories     dinner, lunch, weekday, weeknight, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)

Steps:

  • Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  • Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  • Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  • Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
  • Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  • Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams

CHICKPEAS WITH BABY SPINACH



Chickpeas With Baby Spinach image

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

Steps:

  • Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
  • Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

More about "spicy chickpea and spinach soup recipes"

MOROCCAN CHICKPEA, CARROT, AND SPINACH SOUP RECIPE
moroccan-chickpea-carrot-and-spinach-soup image
Web Oct 30, 2019 2 (15.5-ounce) cans chickpeas. 1/4 cup extra-virgin olive oil, divided, plus more for drizzling. 3 medium carrots, chopped (about 1 1/4 …
From foodandwine.com
4.4/5 (5)
Category Soup
Cuisine African
Total Time 1 hr 10 mins
  • Drain chickpeas, reserving liquid. Taste chickpea liquid to determine if you want to use it for the soup; it should have a mild flavor and no off taste. Pour into a quart-size measuring cup, and add enough water to equal 1 quart. If the bean liquid doesn't taste right to you, discard it, and measure 1 quart cool water. Set aside.
  • Heat 3 tablespoons oil in a large heavy-bottomed pot or medium Dutch oven over medium. When shimmering, add carrots. Cook; stirring occasionally, until slightly softened, about 4 minutes. Add onion and 1/4 teaspoon salt; cook, stirring often, until onions are golden in spots, about 10 minutes. Push onion mixture to one side of pan; add garlic, cumin, ginger, turmeric, cayenne, and remaining 1 tablespoon oil to empty side of pan. Cook, stirring spice mixture constantly, until fragrant and spices coat bottom of pan, 30 seconds to 1 minute.
  • Add chickpeas, reserved 1 quart of bean liquid and water, and remaining 1 teaspoon salt to pan. Partially cover, and bring to a simmer over medium. Reduce heat to low, and gently simmer, partially covered, until chickpeas and carrots are very tender but chickpeas still hold their shape, about 30 minutes. (You should have about 5 1/2 cups of the cooked bean mixture. If needed, add additional water to equal 5 1/2 cups.)
  • Transfer 1 cup chickpea mixture to a blender, taking care to get a good mix of solids and liquid. Process until smooth, about 40 seconds; return to pan. Return the soup to a gentle simmer over medium.
See details


SPICY CHICKPEA STEW | READY IN 25 MINUTES! | OH MY VEGGIES
spicy-chickpea-stew-ready-in-25-minutes-oh-my-veggies image
Web Sep 21, 2020 Add the chickpeas, tomatoes, and broth. Bring the stew to a boil, then reduce heat to low and simmer, partially covered, for 10 minutes. Add the harissa and spinach to the pot and stir until the spinach has …
From ohmyveggies.com
See details


SPICED MOROCCAN CHICKPEA AND SPINACH SOUP RECIPE
spiced-moroccan-chickpea-and-spinach-soup image
Web 1 x 400g tin chickpeas, rinsed and drained 100g giant couscous 1 x 260g bag spinach 2 tbsp chopped mint or coriander Step by step Heat the oil in a large saucepan. Add the onion, celery, carrots and a pinch of salt, cover …
From sainsburysmagazine.co.uk
See details


HEARTY CHICKPEA & SPINACH STEW RECIPE | EATINGWELL
hearty-chickpea-spinach-stew-recipe-eatingwell image
Web Directions. Mash 1 can chickpeas with a potato masher or fork. Set aside. Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds and crushed red pepper. Cook, crumbling with a wooden spoon, …
From eatingwell.com
See details


SPICY CHICKPEA SOUP RECIPE - PAM ANDERSON - FOOD & WINE
spicy-chickpea-soup-recipe-pam-anderson-food-wine image
Web Oct 7, 2019 Two 19-ounce cans chickpeas, drained. One 13.5-ounce can light coconut milk. One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup) 1/4 cup naturally sweetened apple juice
From foodandwine.com
See details


SPICY CHICKPEA SOUP WITH GINGER AND SPINACH — SPOON AND WHISK
Web Oct 29, 2020 5. Once the soup has thickened, remove from heat and stir in the spinach. Add additional salt and pepper to taste. Garnish with Greek yogurt and a drizzle of olive …
From recipes.spoonandwhisk.com
Estimated Reading Time 2 mins
Phone (518) 371-4450
Location 1675 Route 9, Suite 108 Clifton Park, NY 12065 USA
See details


PADMA LAKSHMI SHARES HIGH-PROTEIN CHICKPEA SPINACH SALAD …
Web 7 hours ago Step – 1 Take some rinsed and dried chickpeas in a bowl and add the chopped red bell pepper to it. Step – 2 Toss in 2 tbsp of spring onions before drizzling …
From food.ndtv.com
See details


SPICY BUFFALO CHICKPEA WRAP RECIPE » JOYFUL DUMPLINGS
Web Jan 25, 2023 Cook for 2 minutes, swirling the pan regularly to distribute the oil and brown the chickpeas. Reduce heat to medium heat and add the jalapeno, garlic, paprika, …
From joyfuldumplings.com
See details


23 HEALTHY INDIAN RECIPES TO MAKE FOR DINNER - INSANELY GOOD
Web Jan 27, 2023 12. Indian Butter Chickpea. Unlike the butter chicken recipe above, this Indian butter chickpea recipe doesn’t omit butter. Since chickpeas are super healthy, …
From insanelygoodrecipes.com
See details


THIS GARLICKY SPINACH SOUP STARTS WITH A SIMPLE FORMULA
Web Jan 23, 2023 Cook for 5 minutes, then reduce the heat to medium-low, partially cover the pan with a lid and simmer for about 30 minutes. Turn off the heat and stir in the spinach …
From spokesman.com
See details


CURRY SOUP WITH CHICKPEAS AND POTATOES - BOWL OF DELICIOUS
Web Jan 25, 2023 Stir to coat the onions and heat for about 1 minute, until spices are toasted and garlic is fragrant. Add the diced potatoes, carrots, and drained and rinsed …
From bowlofdelicious.com
See details


CHICKPEA SOUP WITH CHICKEN AND SPINACH | THE COZY APRON
Web Set a soup pot over medium-high heat, and drizzle in about 3 to 4 tablespoons of oil; once hot, add in the diced onion, carrot and celery, plus a couple of pinches of salt and …
From thecozyapron.com
See details


PADMA LAKSHMI LOVES THIS EASY 5-INGREDIENT CHICKPEA SALAD THAT …
Web 1 day ago Then add in lots of chopped red bell pepper—chopped to be as small as the chickpeas—and chopped chives. (Lakshmi says you can swap in scallions if that's what …
From yahoo.com
See details


SPINACH AND CHICKPEA SOUP - LIDIA
Web Put the drained chickpeas in a large soup pot with the leeks, celery, carrot, bay leaves, and ½ teaspoon of the -red–pepper flakes. Add 8 quarts of cold water, and bring to a rapid …
From lidiasitaly.com
See details


CHICKPEA, LEEK & SPINACH SOUP - BETTER HOMES & GARDENS
Web Feb 23, 2016 In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks …
From bhg.com
See details


CHICKPEA AND SPINACH SOUP RECIPE - EMERIL LAGASSE - FOOD & WINE
Web Jun 19, 2015 Wipe out the saucepan used to cook the chickpeas and add 1/4 cup of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until lightly …
From foodandwine.com
See details


SPINACH, CHICKPEA, AND QUINOA PATTIES RECIPE | LAALOOSH
Web Jan 24, 2023 Swap the spinach for kale. If spinach is not your thing, simply switch it with an equal amount of fresh kale. If you would like to make this recipe vegan, you can …
From laaloosh.com
See details


GARLICKY SPINACH AND CHICKPEA SOUP - THE WASHINGTON POST
Web Jan 22, 2023 Directions In a large saucepan over medium heat, heat the oil until shimmering. Add the onion, garlic and salt and cook, stirring regularly, until the onions …
From washingtonpost.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #healthy     #soups-stews     #beans     #vegetables     #easy     #fall     #kid-friendly     #low-fat     #vegan     #vegetarian     #winter     #stove-top     #dietary     #low-cholesterol     #seasonal     #low-saturated-fat     #low-calorie     #inexpensive     #chick-peas-garbanzos     #healthy-2     #low-in-something     #greens     #spinach     #equipment

Related Search