Cauliflower And Chickpea Soup Recipes

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CAULIFLOWER AND CHICKPEA SOUP

I was cleaning up and came across a tablet of hand written recipes that I had copied down from somewhere. I don't remember where they came from but I thought I should put them here for safe keeping. I haven't made this year. It is another waiting for Fall recipe.

Provided by Zaney1

Categories     Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13



Cauliflower and Chickpea Soup image

Steps:

  • Saute onion, garlic, carrot, celery, ginger, cumin, coriander, & turmeric in oil and cook until onion is tender, 5 minute.
  • Add cauliflower & chickpeas and cook stirring until coated, 2 minute.
  • Add broth & bring to a boil.
  • Cover and simmer til cauliflower is tender, 20 minute.
  • Puree in food processor or blender.
  • Put back in pot & reheat.
  • Serve with a dollop of yogurt.

1 teaspoon canola oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, chopped
1 stalk celery, chopped
1 tablespoon ginger, peeled & minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
6 cups chopped cauliflower
2 (19 ounce) cans chickpeas, drained & rinsed
6 cups chicken broth
1/2 cup yogurt, plain nonfat

ROASTED CAULIFLOWER AND CHICKPEAS

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14



Roasted Cauliflower and Chickpeas image

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

CURRIED CAULIFLOWER AND CHICKPEA STEW

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Vegetarian     Quick & Easy     High Fiber     Dinner     Curry     Cauliflower     Chickpea     Fall     Low Cholesterol     Potluck     Cilantro     Boil     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Curried Cauliflower and Chickpea Stew image

Steps:

  • 1/2 cup chopped fresh cilantro Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Stir in cilantro; serve.

2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder
6 cups small cauliflower florets (from 1 medium head)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
2 10-ounce cans diced tomatoes with green chiles
1 14-ounce can unsweetened coconut milk*
1/2 cup chopped fresh cilantro

CURRIED CHICKEN SOUP WITH CHICKPEAS AND CAULIFLOWER

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Yield 8

Number Of Ingredients 8



Curried Chicken Soup with Chickpeas and Cauliflower image

Steps:

  • Prepare Fast Chicken Soup Base. Bring to a simmer.
  • Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
  • Before removing from heat, stir in: 12 cup chopped fresh cilantro.
  • Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 29.6 g, Cholesterol 4.4 mg, Fat 13.3 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 10.1 g, Sodium 574.4 mg, Sugar 0.1 g

1 recipe Fast Chicken Soup Base
2 (16 ounce) cans chickpeas, drained
2 cups bite-size cauliflower florets
2 tablespoons curry powder
1 (13.5 ounce) can coconut milk (optional, but very good)
½ cup chopped fresh cilantro
Salt and freshly ground black pepper
grated Parmesan cheese

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #soups-stews     #vegetables     #low-fat     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #cauliflower

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