Spinach And Chickpea Soup Recipes

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Steps:

• Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
• Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
• Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
• Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

Steps:

• In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.
• Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
• Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
• Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Steps:

• If time allows, soak the chickpeas for several hours or overnight in water to cover. (If it does not, boil them for 2 minutes, then soak for 2 hours; or just start cooking them, unsoaked.) Place in a pot with fresh water to cover by at least 2 inches. Bring to a boil, turn down the heat, and simmer, covered, for at least 1 hour or until tender.
• Put half of the oil in a deep skillet or casserole and turn the heat to medium-high. A minute later, add the onion, garlic, a large pinch of salt, and some pepper. Cook, stirring occasionally, until the onion softens and begins to brown, about 10 minutes. Reduce the heat to medium-low.
• Add the stock, stir, and adjust the heat so the mixture simmers. Add the spinach, stir, and continue to cook while you proceed.
• When the chickpeas are tender, remove them from the heat and drain them, reserving their cooking water. Puree half of the chickpeas, using a food mill, an immersion blender, or an upright blender, adding enough of the reserved cooking water to keep the mixture moving smoothly. (Take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing. You may need to work in batches.)
• Transfer the puree to the casserole containing the spinach, along with the remaining chickpeas. Cook for a few minutes longer, taste and adjust the seasonings, then garnish with parsley and serve.

Steps:

• In a heavy soup pot over medium heat, warm the olive oil. Add the onion and saute, stirring frequently, until wilted but not browned, 3-4 minutes. Add the garlic and stir briefly. Add the tomatoes, raise the heat to medium high, and cook, stirring occasionally, until the tomatoes start breaking down to form a sauce, about 10 minutes.
• Add the chickpeas, water and broth to the pot and bring to a simmer over medium-high heat. Cook uncovered, adjusting the heat as necessary to maintain a simmer, until the vegetables are tender and the flavors have blended, 30 - 45 minutes. Turn off heat, add spinach, and cover until ready to use. The soup will be brothy and chunky. Season to taste with salt and pepper. Ladle into shallow bowls and serve.

Steps:

• Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
• Stir in the cumin and coriander and cook for one minute.
• Add the stock and potatoes.
• Bring to a boil and simmer for 10 minutes.
• Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
• Mix the cornflour, cream and tahini together.
• Stir into the soup with the spinach.
• Season with salt and pepper to taste.
• Bring to the boil, stirring and simmering for another 2 minutes.
• Sprinkle with cayenne pepper before serving.