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
CURRIED POTATOES AND CHICKPEAS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
- Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
- Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
- Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
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.
CHICKPEA AND LEEK SOUP
This is a recipe that my Aussie friend Bender found in some old recipe book. It is quick and easy to make and it tastes fantastic. The chickpeas go really creamy and the leeks go silky and sweet. These are just two simple flavors, and even though I'm a bit of a fresh-herbs-boy, this lovely light soup is very tasty.
Provided by Jamie Oliver
Time 1h3m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
- Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.
- Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
- This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.
CHICKPEA SOUP I
This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
- Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
- Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g
LEEK AND CHICKPEA SOUP
Make and share this Leek and Chickpea Soup recipe from Food.com.
Provided by Kasha
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the soaked chick peas and cover with water.
- Add chopped potato and cook until veggies are tender.
- Clean, wash, and mince the leeks.
- Heat a large soup pan, spray with Pam.
- Add the leeks and garlic, cook slowly with a good pinch of salt.
- Add the chickpeas and potato and cook for a minute.
- Add 2/3 of the bouillon and cook for 15 minutes.
- Decide if you want to purée the soup, purée part, or not purée at all.
- I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
- The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
- Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.
Nutrition Facts : Calories 302.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 8.9, Sodium 13944.1, Carbohydrate 40.3, Fiber 4.6, Sugar 13.2, Protein 14.9
TOMATO & CHICKPEA SOUP
This tomato soup is healthy yet filling due to the chickpeas and pasta.
Provided by janerollinson
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
- Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
- Season with salt and pepper, and drizzle with olive oil to serve.
CHICKPEA, TOMATO, AND POTATO STEW
Make and share this Chickpea, Tomato, and Potato Stew recipe from Food.com.
Provided by Sunrabbit
Categories Stew
Time 35m
Yield 13 cups, 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, cook onion and garlic in oil until it starts to brown.
- Drain diced tomatoes, reserving drained liquid in a measuring cup. Add water to make a total of 1 1/2 cups. Add bouillon cube and mix well (heating in microwave if necessary).
- Add tomatoes, liquid (water, tomato juice, bouillon), potatoes, and spices. Bring to boil. *Cover and simmer until the potatoes are fork-tender, 15-20 minutes.
- Add the chickpeas to the pot and stir.
- Place raw cashews in blender cup and add 2-3 cups of the simmering soup (broth, veggies, and all). Blend until perfectly smooth (if you have a Blendtec, use the Soup button). Pour mixture back into the pot and stir until well incorporated to create a thick, creamy stew.
- NOTES: *if you are in a rush, you can pre-cook your scrubbed, whole potatoes on the baked potato setting in a microwave, cool, then chop. Add to stew and stir, omitting the 15-20 minute cooking time.
Nutrition Facts : Calories 241.9, Fat 4.4, SaturatedFat 1.7, Sodium 1052.3, Carbohydrate 44.5, Fiber 8, Sugar 4.8, Protein 8.4
RED LENTIL, CHICKPEA & CHILLI SOUP
Come home to a warming bowlful of this filling, low-fat soup
Provided by Good Food team
Categories Dinner, Lunch, Main course, Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
- Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
- Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
- Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.
Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium
SWEET POTATO AND CHICKPEA SOUP
good lunch idea
Provided by j_thompson26
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- heat oil, cook onion until soft add garlic and cook until soft add cumin and coriander cook for 1 min add sweet potato and fry for 2 mins pour in veg stock & boil for 10 mins (pots tender) add the drained chickpeas and heat through BLend until smooth stir in soured cream and milk
MOROCCAN SWEET POTATO AND CHICKPEA SOUP
An easy, velvety soup with complex delicious spice tastes, would make a wonderful start to a dinner party or a great lunch. Got this off the web ages ago and can't remember the name of the site. May need more lemon juice if the potatoes and carrots are really sweet so taste at the end, and I used more spices as I like a deeper flavour.
Provided by lindseylcw
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
- Stir in spices and cook for a further 2 minutes.
- add sweet potato and carrot and sweat well for 10 minutes.
- add stock and cover, bring to the boil and simmer for 20 minutes.
- Add chick peas and simmer for further 10 mins until chick peas are tender.
- Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.
CURRIED POTATO AND CHICKPEA SOUP
A wholesome and delicious potato and chickpea soup that is vegan and versatile!
Provided by CdnBugger
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
- Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
- Blend soup with an immersion blender until desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 54.7 g, Fat 4 g, Fiber 10.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 752 mg, Sugar 9.4 g
CHICKPEA AND CHORIZO SOUP
This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
EASY CHEESY TOMATO POTATO CHICKPEA SOUP!
Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born!
Provided by KerfuffleUponWincle
Categories Potato
Time 27m
Yield 10 , 10 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in olive oil.
- Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
- Boil gently about 15 minutes until potatoes are tender, but not falling apart.
- Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
- Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
- Remove bay leaves before serving.
- Serves 8-10.
Nutrition Facts : Calories 325.7, Fat 12.4, SaturatedFat 6.7, Cholesterol 33.6, Sodium 672.3, Carbohydrate 40.7, Fiber 5.5, Sugar 3.7, Protein 14.2
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- In a large pot drizzle the extra-virgin olive oil and add the finely chopped soffritto, stir fry at medium heat for a couple of minutes (make sure it doesn't burn otherwise it will give a bitter taste to the soup). Add the drained chickpeas and cook for a couple of minutes more.
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- Chop the potato in small cubes and add it to the pot, then add the vegetable stock (enough to well cover the vegetables) and let it simmer for about 15-20 minutes.
- According to the cooking time of the pasta you chose, add the pasta to the pot in time so that the potato will not overcook.
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#lactose #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #healthy #soups-stews #beans #potatoes #vegetables #australian #low-fat #vegan #vegetarian #dietary #low-sodium #gluten-free #low-cholesterol #low-saturated-fat #inexpensive #chick-peas-garbanzos #healthy-2 #free-of-something #low-in-something #taste-mood #savory #4-hours-or-less
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