Chickpea Vegetable 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:

• Soak chickpeas in water for 12-24 hours.
• Drain and rinse.
• Bring chickpeas to a boil in the 6 cups of water.
• Reduce heat and simmer (covered) 1 hour.
• Add leak, onion, bay leaf, thyme, marjoram and cabbage.
• Simmer on low heat for about 45 minutes.
• Add cauliflower and celery and simmer another 15 minutes until the vegetables are tender.
• Remove bay leaf before serving.

Steps:

• Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
• Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
• Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

Steps:

• Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you've got a microwave at work, chill and heat up for lunch. Great with naan bread.

Steps:

• Heat the butter and oil in a pan over high heat.
• Add onion and garlic and saute until onions are transparent (about 5 minutes).
• Add the carrots and zucchini and saute another 2 minutes.
• Add the tomato sauce, water, dried onion, stock cubes, basil, parsley and oregano and chile, if used.
• Bring to a boil, stirring, then reduce heat. Cover and simmer for 15-20 minutes. Stir occasionally.
• Then add the mushrooms, corn kernels, chickpeas and tuna. Be sure to add the juice from the mushrooms and corn.
• Simmer for 5-10 minutes or until the carrots are tender and everything is heated through. Stir occasionally.
• Check for seasoning.
• Ladle soup into bowls and sprinkle each serving with 2-3 tablespoons of grated cheese.
• Garnish with chopped cilantro if desired.

Steps:

• Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
• Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
• While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
• Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.

Steps:

• If you have been soaking the chickpeas over night, rinse and place in large pan with sufficient water to cover them well. Bring to boil, then let cook at a gentle boil for 1h 40mins. Once cooked put to one side. If using jar/tinned chickpeas skip this step.
• Heat the oil in a large saucepan over a medium heat then add the onion, cook, stirring occasionally for 5 minutes or until soft. Next add the garlic, chilli, celery and carrot and cook for another 5 minutes, then add the coriander, cumin and fennel seeds...cook stirring for 1 more minute.
• Dice the potatoes and butternut squash the same size so they cook evenly and add to the saucepan. Add the red pepper, green beans, can of tomatoes, vegetable stock and lentils. Bring to the boil, then turn down to a gentle simmer and cook uncovered for 30mins.
• Add the chickpeas and cook a further 10 minutes. Check seasoning.
• Remove from the heat and stir in coriander and parsley.
• Serve with a small squeeze of lime, extra coriander leaves and a spoonful or two of yoghurt. Alternatively you can place each of these in small bowls on the table allowing people to serve themselves.

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.