African Chickpea And Spinach Soup Recipe 45

AFRICAN CHICKPEA AND SPINACH SOUP RECIPE - (4/5)

Provided by thegallofamily

Number Of Ingredients 11

African Chickpea and Spinach Soup Recipe - (4/5) image

Steps:

1. Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned. 2. Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture. 3. Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in spinach just before serving.

Ingredients

2 tsp. olive oil
1 medium onion, chopped (about 1 cup)
1 clove garlic, minced (about 1 tsp.)
1/4 cup smooth natural peanut butter
2 cups low-sodium vegetable broth, divided
1 tsp. paprika
1 tsp. ground coriander
1/4 tsp. cayenne pepper
1 15-oz. can chickpeas, rinsed and drained
1 14-oz. can diced tomatoes
2 oz. spinach, chopped (about 2 cups)

ANDALUSIAN CHICKPEA AND SPINACH SOUP

A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.

Provided by Martha Rose Shulman

Categories soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

Andalusian Chickpea and Spinach Soup image

Steps:

Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams

Ingredients

1 cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 14-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped
2 teaspoons sweet paprika
1 pound potatoes, peeled and diced
1/4 cup dry white wine
Salt to taste
Pinch of saffron
1 pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
Freshly ground pepper

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

Garlic, Spinach, and Chickpea Soup image

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

Ingredients

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

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LEBLEBI (NORTH AFRICAN CHICKPEA STEW) | ALEXANDRA'S …

Web Jan 28, 2016 Leblebi is a North African chickpea stew made with sautéed onions, garlic, tomatoes, spices, and herbs. A swirl of harissa adds a …
From alexandracooks.com
4.9/5 (14)
Category Soup
Cuisine Moroccan
Total Time 1 hr 25 mins

Dissolve the 3 tablespoons of salt into 4 quarts of water. Add the chickpeas and soak for 8 to 24 hours. Drain, rinse and place in a pot with 1 teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about 45 minutes or until the chickpeas are cooked through. Let the chickpeas cool in their cooking liquid. Store the chickpeas in their cooking liquid.
Heat a soup pot over high heat. Add the oil, then the onion and a pinch of salt. Stir, turn the heat to low, and cover the pot. Check and stir after a few minutes, letting the moisture on the lid drip back into the pot to keep things steamy. Lower the heat if there is any browning going on, and re-cover. Cook like this until the onion is tender, about 15 minutes.
Add the cumin, paprika, pepper flakes, cilantro and garlic and stir for 1 minute. Add the tomatoes and cook for a couple of minutes more, stirring occasionally. Add 6 cups of the cooked chickpeas and enough of their cooking liquid to cover by 2 inches, raise the heat, and bring to a boil. (You’ll need about 4 cups liquid total: all of the cooking liquid, which was 3 cups plus 1 cup extra water — the chickpeas may not be covered by 2 inches, but it will be fine.) Season with salt to taste — I always add another teaspoon, but you may want to start with 1/2 a teaspoon and add more to taste.
Lower to a simmer and cook for 20 minutes. Put 2 ladles of soup in a blender or food mill and purée — careful: it’s hot. (I used an immersion blender and puréed partially.) Return to the soup pot and stir in to thicken the leblebi slightly. Taste for seasonings and add water or any reserved cooking liquid if it’s too thick. Note: When reheating, you most likely will need to add water to achieve desired consistency.

African Chickpea And Spinach Soup Recipe 45

AFRICAN CHICKPEA AND SPINACH SOUP RECIPE - (4/5)

ANDALUSIAN CHICKPEA AND SPINACH SOUP

A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.

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.

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AFRICAN CHICKPEA AND SPINACH SOUP RECIPE 45

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