Tomato Chickpea Soup Recipes
INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 first course servings
Number Of Ingredients 12
Steps:
- Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS
This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 13
Steps:
- Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
- Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
- Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium
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 AND TOMATO SOUP
Make and share this Chickpea and Tomato Soup recipe from Food.com.
Provided by ontariomamaof7
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, cook garlic in oil 1 minute.
- Stir in tomatoes and cook 2 minutes.
- Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper.
- Simmer, covered, 10 minutes.
Nutrition Facts : Calories 176.5, Fat 4.8, SaturatedFat 0.6, Sodium 330.4, Carbohydrate 28.4, Fiber 6, Sugar 2.7, Protein 6.2
SPICED CHICKPEA AND TOMATO SOUP
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
- Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
- Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
- Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
TOMATO & CHICKPEA SOUP
This tomato soup is healthy yet filling due to the chickpeas and pasta.
Provided by janerollinson
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
- Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
- Season with salt and pepper, and drizzle with olive oil to serve.
HERBED TOMATO AND CHICKPEA SOUP
Make and share this Herbed Tomato and Chickpea Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.
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SPICY TOMATO AND CHICKPEA SOUP RECIPE | THE HUNGRY …
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Reviews 5Category SoupServings 5Estimated Reading Time 3 mins
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- Heat the oil in a saucepan over medium heat. Add the onion, Italian seasoning, salt, red pepper flakes, and black pepper and cook, stirring occasionally, until the onions have softened and start to turn translucent, about 8 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Add the tomatoes, chickpeas, and water to the saucepan; bring to a boil, reduce to a simmer, and cook, stirring occasionally, for 10 to 15 minutes. Taste and adjust for seasoning. Ladle the soup into bowls, drizzle with some olive oil, and sprinkle with some red pepper flakes, if desired.
TOMATO CHICKPEA SOUP - BELGIAN FOODIE
Instructions. Chop the onions, celery, carrots, potatoes and red peppers into small pieces. Pour the olive oil in a large casserole over a …
From belgianfoodie.com
5/5 (2)Total Time 30 minsCategory SoupCalories 134 per serving
From belgianfoodie.com
5/5 (2)Total Time 30 minsCategory SoupCalories 134 per serving
- Pour the olive oil in a large casserole over a medium heat. When the oil's hot, add the onions and celery. Continue to cook the onions and celery for a few minutes until the onions become translucent.
- Add the chopped carrots, potatoes and red bell pepper as well as the spices and continue to cook about 5 minutes longer stirring regularly. In the last minute add the minced garlic clove.
- Add the tomatoes, zucchini and vegetable broth. Continue to cook until the vegetables are almost tender.
CHICKPEA TOMATO SOUP - SKINNYTASTE
Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 …
From skinnytaste.com
5/5 (38)Total Time 45 minsCategory Lunch, SoupCalories 215 per serving
From skinnytaste.com
5/5 (38)Total Time 45 minsCategory Lunch, SoupCalories 215 per serving
- Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Transfer to the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves and basil, cover and cook on low for 6 hours.
- Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil and bay leaves, cover and cook on low 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes.
TOMATO SOUP WITH CHICKPEAS AND PASTA - FOOD & WINE
In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic. …
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4/5 Category Tomato SoupServings 4
From foodandwine.com
4/5 Category Tomato SoupServings 4
- In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.
- Add the pureed tomatoes, the sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper, and the 1/3 cup grated Parmesan. Serve topped with additional Parmesan.
TOMATO SOUP WITH CHICKPEAS AND SPINACH - LEITE'S …
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From leitesculinaria.com
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CHICKPEA AND TOMATO SOUP | RECIPE | KITCHEN STORIES
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From kitchenstories.com
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CHICKPEA, TOMATO AND ROSEMARY SOUP | THE SPLENDID TABLE
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JILL'S EASY TOMATO CHICKPEA SOUP - JILL'S TABLE
Specialty Food; Gift Baskets, Gift Cards, and Gift Bags; Gift Registry; Close; About. The Store; Contact Info; Meet Jill; Travel with Jill; Jill Wilcox Foundation; Close; Search Search. Close ; Jill’s Easy Tomato Chickpea Soup. Simple, hearty and healthy. This soup is great served with a dollop of plain yogurt and garnished with chopped cilantro. Yields6 Servings. Prep Time15 …
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From jillstable.ca
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EATING BY ELAINE
Stir in the ras-el-hanout spice blend and tomato paste and cook for another minute. Add more oil to the pot if things look too dry and cook for a minute more. Pour in the diced tomatoes, garbanzo beans and vegetable broth and stir. Bring to a boil then let simmer for 20 minutes. Adjust the salt and pepper to taste.
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TOMATO CHICKPEA SOUP - GLOBAL KITCHEN TRAVELS
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TOMATO CHICKPEA SOUP RECIPE | EAT SMARTER USA
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From myrecipes.com
From myrecipes.com
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From cookinglsl.com
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From jovialfoods.com
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Step 2: Prepare The Soup. Secondly, add all the ingredients for the soup to the saucepan and stir until well combined. Continuing stirring on medium heat for about 2-3 minutes, or until the soup is hot. While the soup is cooking, I like to use the back of a wooden spoon or fork to mash about 80% of the chickpeas leaving the other 20% whole so ...
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From thehealthyfamilyandhome.com
ROASTED TOMATO CHICKPEA SOUP RECIPE (VEGAN, HIGH PROTEIN)
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CHICKPEA AND TOMATO HALABISSA SOUP - CTV
Add the chickpeas and cook for another minute before adding the tomatoes, cumin, anise, allspice, black pepper, and salt. Cook for another one to two minutes, then add the tomato paste and stock. Bring up to a gentle boil, then reduce down to a simmer. Simmer for 45 minutes to marry all the flavours then finish with freshly squeezed lemon juice.
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From more.ctv.ca
EASY CHICKPEA AND TOMATO SOUP - SLIMMING EATS
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From slimmingeats.com
MEDITERRANEAN CHICKPEA SOUP - THE CLEVER MEAL
Add garlic, paprika, and oregano. Stir in chickpeas and mix well. Add frozen spinach, tomato sauce, broth and salt. Cook for 10 minutes. Then stir in a mix of water and flour. Cook for a further 5 minutes. Taste and adjust the seasoning. Serve with whole-grain bread, black pepper, or chili flakes.
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2 fresh garlic cloves, peeled, halved. Sea salt. Step By Step Instructions: In a medium soup pot, place a small amount of oil and the whole garlic cloves over medium heat. When the garlic begins to sizzle, remove the cloves and stir in diced onion and a pinch of salt. Sauté until translucent, about 1 minute. Stir in fennel, tomatoes and water ...
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