MOROCCAN SPICED ROAST CHICKPEAS
Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
- While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
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.
SPICED CHICKPEA SOUP
This low-fat soup is packed with storecupboard pulses, healthy grains and North African spice- use cumin, ras el hanout, ginger and cinnamon
Provided by Katy Greenwood
Categories Lunch
Time 35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.
- Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).
Nutrition Facts : Calories 211 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
MOROCCAN CHICKPEA SOUP
Steps:
- Prepare chickpeas:
- Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
- Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).
- Coarsely purée tomatoes in a food processor.
- Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
- Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
- Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.
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
MOROCCAN SPICED CHICKPEA SOUP
This recipe looks really good. It is from Dave Lieberman (Food Network). I recently took a cooking class from him and it was great. So I am trusting that this will be great too!
Provided by susie cooks
Categories Beans
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium-high heat.
- Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
- Add spices and saute for 1 minute.
- Add tomatoes, chickpeas, broth and sugar.
- Season with salt and freshly ground black pepper.
- Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
- Simmer gently for 45 minutes.
- Remove soup from heat.
- Use a potato masher to mash up some of the chickpeas.
- Stir in spinach and heat through.
- Season with salt and pepper, to taste.
Nutrition Facts : Calories 371.1, Fat 11.8, SaturatedFat 1.6, Sodium 660.5, Carbohydrate 56.4, Fiber 11.6, Sugar 3.8, Protein 12.4
MOROCCAN SPICED CHICKPEA OR GARBANZO SOUP
Although my son hates chickpeas the rest of us loves them, so i guess he has to suffer occasionally! This recipe came out of looking for just the right recipe to get the flavors that I was looking for. I discovered that you have to temper yogurt before you add it and there are a couple of methods to do that. One is bringing the yogurt to room temperature and stirring well before adding it to the soup and make sure not to boil it. The other was adding some cornstarch and water to the yogurt before adding it. There are other methods involving eggs, but I'm not too keen on eggs in soup. I haven't tried the tempering yet and the first attempt at making this the yogurt curdled, but we ate it anyway and the flavors were good, so I will make it again and either temper the yogurt or add it at each serving. I also understand that if you reheat the soup it may curdle if you put the yogurt in before heating, so keep that in mind. You can also add celery and carrots, but I wanted to keep it simple and not overpower the other flavors.
Provided by nsomniak6
Categories Potato
Time 30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 19
Steps:
- Saute onions in in oil on med heat for about 3 mins in a dutch oven.
- Add garlic, ginger and all of the spices up to the salt and saute another minute.
- Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
- Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
- Take off heat, add lemon juice and stir.
- Add yogurt a little bit at a time and stir.
- Stir in cilantro.
- Serve with naan or chapati.
Nutrition Facts : Calories 333.5, Fat 6, SaturatedFat 1.5, Cholesterol 5.3, Sodium 1002, Carbohydrate 60.9, Fiber 11.1, Sugar 9.4, Protein 12.4
MOROCCAN-STYLE CHICKPEA SOUP
I got this from the February 2005 issue of BBC Good Food and adjusted slightly for our tastes. I'm not sure how authentically Moroccan it is (when we were there we didn't come across any soups like this) but it definitely has those north-African flavours and best of all it is super healthy for you. If you don't have harissa you can use your favourite hot sauce or chili pepper.
Provided by Sackville
Categories Beans
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
- Add in the cumin and fry for another 30 seconds.
- Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
- Season with salt and pepper and simmer for 8 minutes.
- Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
- Season again and then ladle into bowls.
- Top with a bit of lemon zest and chopped coriander or parsley.
- Serve with your favourite bread.
MOROCCAN SPICED CHICKPEA AND LENTIL SOUP
Nabbed this from a Whole Foods recipe. Very good especially with the chamoula (separate recipe). This is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.
Provided by She-Thing
Categories Lentil
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
- Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
- Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
- Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
- Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
- Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
- Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
- Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
Nutrition Facts : Calories 383.2, Fat 10.4, SaturatedFat 1.7, Sodium 298.5, Carbohydrate 66.1, Fiber 20.5, Sugar 7.5, Protein 14.2
More about "moroccan spiced chickpea soup recipes"
MOROCCAN SPICED CHICKPEA SOUP - FOOD NETWORK
From foodnetwork.co.uk
Cuisine MoroccanCategory Lunch, StartersServings 6
RECIPE: MOROCCAN-SPICED CHICKPEA BOWLS - KITCHN
From thekitchn.com
MOROCCAN-STYLE LAMB AND CHICKPEA SOUP - HEALTHY FOOD …
From healthyfood.com
SPICY MOROCCAN CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN SPICED CHICKPEA SOUP : RECIPES - COOKING …
From cookingchanneltv.com
SPICY MOROCCAN CHICKPEA SOUP RECIPE | THE HOUSE OF …
From houseofwellness.com.au
MOROCCAN SPICED LENTIL & CHICKPEA SOUP - REBEL RECIPES
From rebelrecipes.com
MOROCCAN CHICKPEA SOUP (VEGAN, GLUTEN-FREE) - NOT …
From notenoughcinnamon.com
MOROCCAN CHICKPEA SOUP - LOVE & GOOD STUFF
From loveandgoodstuff.com
MOROCCAN CHICKPEA SOUP (VEGAN, GLUTEN-FREE) | THE PICKY EATER
From pickyeaterblog.com
ONE-POT MOROCCAN CHICKEN CHICKPEA SOUP - WHOLE AND HEAVENLY …
From wholeandheavenlyoven.com
SPICED MOROCCAN CHICKPEA AND LENTIL SOUP - VEGAN COCOTTE
From vegancocotte.com
MOROCCAN SPICED CHICKPEA SOUP RECIPE | COOKING CHANNEL
From cookingchanneltv.com
MOROCCAN CHICKPEA STEW - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
SPICED MOROCCAN LENTIL & CHICKPEA SOUP - END OF THE FORK
From endofthefork.com
MOROCCAN CARROT SOUP RECIPE WITH CHICKPEAS - COOKIN CANUCK
From cookincanuck.com
MOROCCAN SPICED CHICKPEA AND NOODLE SOUP - LYDIA'S FLEXITARIAN …
From lydiasflexitariankitchen.com
MOROCCAN SPICED CHICKPEA AND LENTIL SOUP - WHOLE FOODS MARKET
From wholefoodsmarket.com
MOROCCAN CHICKPEA SOUP - FOOD WITH FEELING
From foodwithfeeling.com
MOROCCAN CHICKPEA SOUP; THE UPDATE · THYME FOR COOKING
From thymeforcookingblog.com
CHICKPEA SOUP WITH MOROCCAN SPICES — THE PROTOPANTRY
QUICK MOROCCAN SPICED CHICKPEAS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
AUTHENTIC MOROCCAN CHICKPEA SOUP RECIPE FROM A MARRAKECH …
From grantourismotravels.com
MOROCCAN CHICKPEA SOUP WITH ROASTED CHICKPEAS - SEARCHING FOR …
From searchingforspice.com
QUICK & HEALTHY MOROCCAN CHICKPEA STEW - A SIMPLE PALATE
From asimplepalate.com
MOROCCAN SPICED SWEET POTATO CHICKPEA SOUP BY GREENBOWL2SOUL …
From thefeedfeed.com
MOROCCAN CHICKPEA SOUP - SPICY SOUP RECIPE - PENNY'S RECIPES
From pennysrecipes.com
MOROCCAN CHICKPEA SOUP | COOKTORIA
From cooktoria.com
20-MINUTE MOROCCAN CHICKPEA SOUP - GIMME SOME OVEN
From gimmesomeoven.com
SPICY MOROCCAN CHICKPEA SOUP - AFROVITALITYEATS
From afrovitalityeats.com
MOROCCAN SWEET POTATO SOUP WITH CHICKPEAS - THE FOOD BLOG
From thefoodblog.net
MOROCCAN SPICED TOMATO AND CHICKPEA SOUP - ONE SOUP AT A TIME
From onesoupatatime.com
MOROCCAN SPICED SWEET POTATO AND CHICKPEA SOUP - GREENBOWL2SOUL
From greenbowl2soul.com
MOROCCAN-INSPIRED CHICKPEA SOUP - CONNOISSEURUS VEG
From connoisseurusveg.com
SPICY MOROCCAN CHICKPEA STEW | VEGAN RECIPES | COOKERYBOOK+
From cookerybookplus.com
MOROCCAN SPICED CHICKPEA SOUP - WE MADE THIS VEGAN
From wemadethisvegan.com
MOROCCAN SPICED CHICKPEA VEGETABLE SOUP
From flik-usa.com
#time-to-make #course #main-ingredient #preparation #soups-stews #beans #vegan #vegetarian #dietary #chick-peas-garbanzos #4-hours-or-less
You'll also love
Related Search