Creamy Chickpea Soup Recipes
CREAMY CHICKPEA AND GARLIC SOUP
Last winter I was just trying to make a new soup to keep myself warm and I concocted this amazing recipe. It has a very creamy texture with a very rich garlic and corn flavor.
Provided by jwcrellin
Categories Corn
Time 20m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes.
- Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one.
- Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste.
- This soup can easily be thinned with more milk to feed more people.
- After adding the milk, do not allow the soup to come to a boil or it will turn grey.
Nutrition Facts : Calories 156.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 7.8, Sodium 301.7, Carbohydrate 21.1, Fiber 2.9, Sugar 4.4, Protein 7.1
CREAMY CHICKPEA & ROSEMARY SOUP
We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.
Provided by - Carla -
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
- Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
- Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
- Reduce heat and simmer 30 minutes; let cool slightly.
- Transfer soup to a blender; cover loosely, and puree until just smooth.
- Return to the saucepan and stir in lemon juice and sea salt to taste.
- Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
Nutrition Facts : Calories 344.1, Fat 10.2, SaturatedFat 1.5, Sodium 1134.3, Carbohydrate 50, Fiber 9.5, Sugar 0.7, Protein 14
CREAMY TOMATO AND CHICKPEA SOUP
Warm their hearts and their tummies with Creamy Tomato and Chickpea Soup. Made with a mix of veggies, PHILADELPHIA Cream Cheese and Parmesan cheese, Creamy Tomato and Chickpea Soup is full of vivacious flavor. Plus, it takes less than an hour to make!
Provided by My Food and Family
Categories Home
Time 55m
Yield 7 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add carrots, celery and onions; cook 5 min., stirring frequently.
- Add water and bouillon cubes; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.
- Add tomatoes and chickpeas; stir. Return to boil. Simmer 5 min., stirring occasionally. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat.
- Stir in cream cheese; cook 10 to 15 min. or until cream cheese is completely melted and soup is heated through, stirring frequently.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 840 mg, Carbohydrate 14 g, Fiber 4 g, Sugar 5 g, Protein 6 g
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
CRAZY CREAMY CHICKPEA CURRY
Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.
Provided by isachandra
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
- Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
- Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g
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