CHICKPEA SOUP EASY RECIPES

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SIMPLE CHICKPEA SOUP RECIPE - NYT COOKING



Simple Chickpea Soup Recipe - NYT Cooking image

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

Total Time 1 hours 15 minutes

Yield About 6 servings

Number Of Ingredients 7

1 large yellow onion, finely diced
3 tablespoons olive oil, more for serving
1 clove garlic, slivered
2 (15 1/2-ounce) cans chickpeas
Juice of 1/2 lemon, more to taste
Salt and pepper
Parmesan, optional

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//schema.org, Calories 277, UnsaturatedFatContent 8 grams, CarbohydrateContent 36 grams, FatContent 11 grams, FiberContent 10 grams, ProteinContent 11 grams, SaturatedFatContent 1 gram, SodiumContent 428 milligrams, SugarContent 7 grams

TUSCAN CHICKPEA SOUP RECIPE | MYRECIPES



Tuscan Chickpea Soup Recipe | MyRecipes image

Garlic, rosemary, balsamic vinegar, and Parmesan cheese deliver authentic Mediterranean flavors in this hearty main dish soup recipe.

Provided by MyRecipes

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 cups finely chopped onion
8 garlic cloves, minced
4 cups water
1 teaspoon minced fresh or 1/4 dried rosemary
¾ teaspoon salt
¼ teaspoon black pepper
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
1 to 2 tablespoons balsamic vinegar
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.
  • Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 373 calories, CarbohydrateContent 59.7 g, CholesterolContent 5 mg, FatContent 9.1 g, FiberContent 11.4 g, ProteinContent 15 g, SaturatedFatContent 2.1 g, SodiumContent 955 mg

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