Chickpeaandpastasoup Recipes
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 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
CHICKPEA AND PASTA SOUP
Make and share this Chickpea and Pasta Soup recipe from Food.com.
Provided by dicentra
Categories Beans
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, except pasta, lemon juice and salt in a slow cooker.
- Cover and cook on high 3-4 hours, adding pasta during last 20 minutes.
- Season to taste with lemon juice and salt.
Nutrition Facts : Calories 283.5, Fat 2.6, SaturatedFat 0.5, Sodium 932.6, Carbohydrate 54.2, Fiber 7.8, Sugar 7.6, Protein 12.4
CHICKPEAS AND PASTA
Found this from a Weight Watchers cookbook - we removed some items and we absolutely love it. Almost like a chop suey but healthy!
Provided by citygirl716
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a nonstick pan over medium heat, heat the oil. Saute the garlic until soft; add the bell pepper, rosemary, and 1 tablespoon of parsley and saute 5 minutes longer.
- Add the tomatoes; bring to a boil then reduce the heat and simmer, stir frequently for 10 minutes. Add the chickpeas and cook, stirring occasionally, until heated through (5 minutes). Stir in the ditalini, cheese and remaining parsley.
- Top with a little more shredded cheese.
Nutrition Facts : Calories 243, Fat 7.9, SaturatedFat 1.9, Cholesterol 5.5, Sodium 660.2, Carbohydrate 35.6, Fiber 7.2, Sugar 5.2, Protein 9.4
CHICKPEA-ON-CHICKPEA PASTA SALAD
Chickpea fusilli is tossed with marinated vegetables and cheese then dressed in a fresh herb pesto to create a hearty pasta salad to serve at your next potluck. The oils and vinegar in the marinated ingredients helps create a savory dressing. This vegetarian meal can also be served in small quantities for a fun appetizer at your next get-together.
Provided by Buckwheat Queen
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 55m
Yield 16
Number Of Ingredients 17
Steps:
- Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
- Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
- Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
- Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
- Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 22.1 g, Cholesterol 5 mg, Fat 72.2 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 638.8 mg, Sugar 1.2 g
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