Spanishchickpeasoup Recipes

Steps:

• Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
• Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
• Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
• Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
• Remove the clove studded onion and season the soup with salt and pepper to taste.
• Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
• Whilst reheating, toast some almond flakes until lightly brown under the grill.
• Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.

Steps:

• Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done.
• Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously.
• Add stock and bring to boil.
• Add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion.
• Remove bay leaf and puree soup.
• Add butter and lemon juice.
• Simmer until heated through.
• Serve hot.

Steps:

• Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan).
• Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
• Add the red peppers to the bowl (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips).
• Add the eggs, onions and garlic.
• Cut the cured ham into small squares and add to the bowl.
• Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
• Add the chickpeas to the salad mixture
• Garnish with fresh parsley and serve.

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.

Steps:

• Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.