Chickpea Garbanzo Bean And Mint Soup Recipes

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.

Steps:

• Pour soaked chickpeas into a colander to drain and put in a medium-size soup pot. Add water to cover by 1 inch and bring to a boil. Add onion, bay leaves, cinnamon and 2 teaspoons salt. Skim off and discard any rising foam. Lower heat and simmer gently for about 45 minutes, until tender. (May prepare in advance and reheat).
• Drain hot chickpeas (reserve broth for another purpose, such as soup) and discard onion and aromatics. Return chickpeas to pot and add olive oil and turmeric or saffron, stirring to distribute. Taste for salt and adjust.
• Transfer to a warm serving bowl. Mix mint, scallions and cilantro together and sprinkle over top. Serve warm.

Steps:

• Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, carrot and a pinch of salt, and sauté, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, 1 minute. Stir in the harissa and cook until fragrant, 1 minute.
• Add the chickpeas and their liquid. Fill a can with water, and add that to the pot as well. Season with salt, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the chickpeas are warmed and the flavors have come together, about 10 minutes. Turn off the heat and stir in the lemon juice. Now taste it: Add salt, water (if too thick), honey (if too spicy), and/or harissa (if not spicy enough) to your liking. Serve hot, with whichever toppings you like.

Steps:

• Cold soak or quick soak the chickpeas and beans together in the same pot.
• Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
• Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
• Heat oil in a 6-quart heavy pot over medium heat.
• Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
• Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
• Stir in the carrots; cook until they wilt, about 2 minutes.
• Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
• Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
• Add salt to taste.
• Drain the chickpeas and cannellini and add to the pot.
• Bring to a boil, then adjust heat to a gentle boil.
• Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
• While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
• Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
• Process until the leaves are chopped fine.
• Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
• Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
• Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.

Steps:

• Heat the olive oil in a large saucepan and fry the garlic, onion and celery for 4-5 minutes. Add the chickpeas to the pan and cook for a further 10 minutes.
• Now add the finely chopped mint, stirring well, and then pour over the vegetable broth and tahini. Bring to the boil, reduce heat to low and simmer for at least 30 minutes. Season to taste with salt and freshly ground black pepper.

Steps:

• Combine broth, garbanzo beans, garlic, turmeric and cumin seeds in large saucepan; bring to boil. Reduce heat and simmer soup 15 minutes. Whisk eggs and lemon juice in medium bowl until well blended. Gradually whisk 2 cups hot soup into egg mixture. Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil). Add cayenne pepper. Season with salt. Ladle soup into bowls. Sprinkle with mint and serve.