CHICKPEA PASTA STEW
Elevate your favorite pantry essentials in this take on the Roman classic pasta e ceci. Using canned chickpeas and jarred marinara makes for an easy one-pot dinner, and the addition of Parmesan rind gives it depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
- Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.
CHICKEN AND PASTA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 11
Steps:
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
- Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.
MEDITERRANEAN CHICKPEA, TOMATO, AND PASTA SOUP
Chickpeas and pasta give this soup a heartiness and depth that belie the fact that it's low in fat.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add onion, and saute 3 minutes or until tender. Add the water and next 6 ingredients (water through tomatoes). Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add pasta, and cook 9 minutes or until pasta is tender. Stir in chopped parsley.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 43.5 g, Cholesterol 0 mg, Fat 4.1 g, Fiber 7.5 g, Protein 9.8 g, SaturatedFat 0.6 g, Sodium 672.2 mg, Sugar 4.7 g
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.
CHICKPEA AND PASTA SOUP
This is a simple, hearty soup that can be the centerpiece of weekday lunches.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a small saucepan, heat olive oil over medium-low heat. Add garlic; cook, stirring frequently, until tender, 1 to 2 minutes.
- Add vegetable broth and water. Raise heat to high; bring to a boil. Add pasta and chickpeas, drained and rinsed. Cook until the pasta is al dente, about 5 minutes.
- To serve, stir in parsley. Sprinkle with ground pepper and Parmesan.
CHICKPEA, SPINACH, AND PASTA SOUP
Super healthy and fast! This recipe is different than the other chickpea recipes posted. Was printed in my local newspaper
Provided by KristenErinM
Categories Beans
Time 40m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all but pasta and spinach.
- Bring to a boil and then simmer for about 20 minutes.
- Use an immersion blender to puree about half of the soup.
- Add cooked pasta and spinach.
- Simmer for a few minutes until spinach is wilted.
Nutrition Facts : Calories 264.9, Fat 2.2, SaturatedFat 0.3, Sodium 479.2, Carbohydrate 51.2, Fiber 8.7, Sugar 2.4, Protein 11.2
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
More about "chickpea and pasta soup recipes"
PASTA AND CHICKPEA SOUP FROM TUSCANY. - THE PASTA …
From the-pasta-project.com
5/5 (28)Category Main Course, SoupCuisine Central Italy, ItalianTotal Time 3 hrs 10 mins
- Start preparing the day before by soaking the chickpeas in a large bowl with plenty of warm water. Let them soak for a whole night. Drain them, put them in a saucepan with about two liters of water, bring to a boil and cook covered, on a low heat for about 2-3 hours, or at least until they are tender.
- About 2/3 of the way through cooking, remove three ladles of chickpeas with a little water, blend them until you have a rough puree and then put the pureed chickpeas back into the pot.
- Next, heat the olive oil in a pan with the garlic cloves and rosemary, then add the chopped tomatoes. Cook for about ten minutes, remove the garlic and pour this sauce into the pot with the chickpeas. Add salt, if necessary, and let the cooking continue until the chickpeas are ready.
- Add the pasta to the chickpea soup and cook for the amount of time stated on the packet. Fresh tagliatelle only take 1-2 minutes! Some people break the pasta into smaller pieces. I didn’t.
CHICKPEA, VEGETABLE, AND PASTA SOUP RECIPE | SAVEUR
From saveur.com
Author Farideh Sadeghin
CHICKPEA MISO PASTA SOUP - COOKING FOR PEANUTS
From cookingforpeanuts.com
COOKIE AND KATE CHICKPEA SOUP : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
TOMATO, CHICKPEA AND PASTA SOUP RECIPE - BBC FOOD
From news.arabdawaer.com
HOW TO MAKE CHICKPEA PASTA
From ireallylikefood.com
PASTA E CECI (ITALIAN CHICKPEA SOUP) – SONSME.COM
From sonsme.com
EASY CHICKPEA SOUP - NO SPOON NECESSARY
From nospoonnecessary.com
SLOW COOKER CHICKPEA AND PASTA SOUP RECIPE - MY EDIBLE FOOD
From myediblefood.com
CHICKPEA, VEGETABLE, AND PASTA SOUP RECIPE - CHINA FOOD ...
From chinafood.recipes
TOMATO SOUP WITH CHICKPEAS AND PASTA - FOOD & WINE
From foodandwine.com
CHICKPEA AND PASTA SOUP RECIPE - RECIPES.NET
From recipes.net
CHICKPEA AND PASTA SOUP RECIPE | MYRECIPES
From myrecipes.com
PASTA WITH CHICKPEAS (AN ITALIAN AMERICAN RECIPE)
From mangiawithmichele.com
10 BEST ITALIAN CHICKPEA SOUP RECIPES - YUMMLY
From yummly.com
CHICKPEA AND PASTA SOUP RECIPE | PBS FOOD
From pbs.org
PASTA E CECI-ITALIAN CHICKPEA SOUP - SAVORING ITALY
From savoringitaly.com
BEST CHICKPEA AND POTATO SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKPEA AND PASTA SOUP | RICARDO
From ricardocuisine.com
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW) - DISHING ...
From dishingouthealth.com
QUICK PASTA AND CHICKPEAS - SMITTEN KITCHEN
From smittenkitchen.com
ITALIAN CHICKPEA SOUP (PASTA E CECI) - THE PETITE COOK™
From thepetitecook.com
CHICKPEA AND PASTA SOUP - NOODLE SOUP RECIPES
From worldrecipes.org
CHICK PEA AND PASTA SOUP | MRFOOD.COM
From mrfood.com
CLASSIC PASTA E FAGIOLI WITH CHICKPEAS - FAMILYSTYLE FOOD
From familystylefood.com
CHICKPEA AND PASTA SOUP RECIPES
From recipesfull.net
EASY VEGAN CHICKPEA NOODLE SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
PASTA E CECI (PASTA WITH CHICKPEAS) RECIPE - SERIOUS EATS
From seriouseats.com
MEDITERRANEAN CHICKPEA, TOMATO, AND PASTA SOUP RECIPE ...
From myrecipes.com
PASTA WITH CHICKPEAS (PASTA E CECI) - THE CLEVER MEAL
From theclevermeal.com
RACHEL RODDY RECIPES: CLASSIC ROMAN PASTA AND CHICKPEA ...
From theguardian.com
PARMESAN CHICKPEA SOUP - EASY PARMESAN CHICKPEA SOUP WITH ...
From howsweeteats.com
TOMATO, CHICKPEA AND PASTA SOUP RECIPE - BBC FOOD
From bbc.co.uk
INSTANT POT PASTA E FAGIOLI SOUP - THE CHEEKY CHICKPEA
From thecheekychickpea.com
CHICKPEA PASTA SOUP RECIPE - COOK.ME RECIPES
From cook.me
PASTA E CECI RECIPE – PASTA WITH CHICKPEAS - GREAT ITALIAN ...
From greatitalianchefs.com
CHICKPEA AND PASTA SOUP (PASTA E CECI) - EAT, LIVE, RUN
From eatliverun.com
VEGAN ITALIAN WEDDING SOUP - THE CHEEKY CHICKPEA
From thecheekychickpea.com
CHICKPEA NOODLE SOUP RECIPE (VEGAN) - COOKIE AND KATE
From cookieandkate.com
LAGANE PASTA WITH CHICKPEAS - LIDIA
From lidiasitaly.com
#time-to-make #course #main-ingredient #preparation #low-protein #healthy #soups-stews #beans #pasta #vegetables #easy #low-fat #crock-pot-slow-cooker #dietary #low-cholesterol #low-saturated-fat #low-calorie #chick-peas-garbanzos #low-in-something #pasta-rice-and-grains #equipment #3-steps-or-less #4-hours-or-less
You'll also love