MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
MEXICAN CHICKEN SOUP
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
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
MOROCCAN CHICKPEA SOUP
Try something different for vegetarians with Moroccan chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
- Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium
SIMPLE CHICKPEA SOUP
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.
Provided by Emily Weinstein
Categories dinner, one pot, appetizer
Time 1h15m
Yield About 6 servings
Number Of Ingredients 7
Steps:
- In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
- Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
- Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams
MEXICAN-STYLE CHICKPEAS
Make and share this Mexican-Style Chickpeas recipe from Food.com.
Provided by dicentra
Categories Stew
Time 10m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Saute all ingredients in a large frying pan over medium high heat for 5 minutes.
- Add a little water if necessary, to prevent sticking. Serve over rice or cous cous.
MEXICAN CHICKPEA SOUP
Make and share this Mexican Chickpea Soup recipe from Food.com.
Provided by pines506
Categories Mexican
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 425. Put fresh vegetables, garlic, 1 tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat.
- Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender.
- Heat remaining 1 tbsp oil in a large saucepan over low heat. Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant.
- Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers.
- Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
- Stir in roasted vegetables and cilantro; reheat if necessary.
Nutrition Facts : Calories 396.4, Fat 9.3, SaturatedFat 1.3, Sodium 848.9, Carbohydrate 76, Fiber 13.4, Sugar 12.9, Protein 10.9
MOROCCAN CHICKPEA SOUP
Make and share this Moroccan Chickpea Soup recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In 4-5 quart saucepan, heat oil.
- Add carrots, garlic, and onion; cook until tender.
- Set aside.
- Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
- Stir pureed mixture into saucepan.
- Add remaining ingredients including vegetable stock.
- Cover and cook for 5 minutes to heat through.
- Top with garnish if desired.
- •VARIATIONS: Substitute olive oil for safflower oil.
Nutrition Facts : Calories 331.2, Fat 17.9, SaturatedFat 2, Sodium 356.5, Carbohydrate 36.4, Fiber 8.1, Sugar 2.9, Protein 9.7
CHICKPEA SOUP
Provided by Food Network
Categories side-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a saucepan bring chickpeas and soaking water to a boil. Simmer over medium heat for about 1 1/2 hours. In a saute pan heat olive oil and add garlic and onions. Continue to saute until just golden. Add the cilantro and continue to saute a bit longer. Transfer onion mixture to chickpeas and season with salt and pepper. Add mustard and cayenne. Cover and return to the simmer for another hour, or until chickpeas are tender.
CHICKPEA SOUP
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a saucepan, heat up the extra-virgin olive oil. Add the onions and gently saute until lightly golden, then add the chickpeas, rosemary, salt, and freshly ground black pepper. Remove from the heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add the water and cook for approximately 15 minutes.
- A drizzle of olive oil and fresh gratings of Parmigiano cheese is optional before serving.
CHICKPEA SOUP
Provided by Ola Rudin
Categories Soup/Stew Vegetarian High Fiber Healthy Low Cholesterol Vegan Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- If using dried chickpeas, place in a medium bowl and add cold water to cover by 2". Let soak overnight in refrigerator. Drain chickpeas.
- Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig.
- Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. DO AHEAD: Chickpea soup can be made 1 day ahead. Let cool; cover and chill.
- Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
- Reheat soup. Divide soup among bowls and garnish with broccoli and herbs.
MEXICAN CHICKPEA SALAD
Make and share this Mexican Chickpea Salad recipe from Food.com.
Provided by Katzen
Categories Beans
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small skilled or saucepan on low heat, sauté the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside.
- Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sautéing oil and toss well. Serve immediately or chill to allow flavours to develop.
Nutrition Facts : Calories 213.8, Fat 11.3, SaturatedFat 1.5, Sodium 1145.2, Carbohydrate 24.3, Fiber 4.9, Sugar 2.1, Protein 5.2
MOROCCAN CHICKPEA SOUP
Clipped from the AJC, this recipe is from Cafe Intermezzo in Dunwoody, GA. A hint of cinnamon and cumin gives this simple soup its exotic aroma. Instead of adding the spinach to the pot, Chef Todd Wilczewski likes to add it to each bowl and pour the hot soup over it, just to wilt it. Note: for a slightly thicker base and to help the flavors meld, puree about a third of the soup in a blender and then return it to the soup pot.
Provided by Epi Curious
Categories Beans
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Season to taste with salt and pepper. To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach and serve immediately.
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