CHICKPEA SOUP RECIPE RECIPES
MOROCCAN SPICED CHICKPEA SOUP RECIPE | DAVE LIEBERMAN ...
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
MOROCCAN CHICKPEA SOUP RECIPE | BBC GOOD FOOD
Try something different for vegetarians with Moroccan chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
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, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, FiberContent 6 grams fiber, ProteinContent 9 grams protein, SodiumContent 1.07 milligram of sodium
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HAM AND CHICKPEA SOUP RECIPE | BON APPéTIT
A small amount of ham—in the form of a smoked hock—goes a long way in this soup. You won’t get a lot of meat off that bone; its major contribution is saltiness, smokiness, and a silky, rich texture. If you don’t have or can’t find a ham hock, use a few ounces of slab bacon instead.
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- Do Ahead: Soup can be made 2 days ahead. Let cool, then transfer to an airtight container and chill. Reheat over medium, adding water if needed to loosen.
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- In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
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You cannot beat a warming curry, we add chickpeas to this chicken curry that will boost your protein.
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 322 calories per serving
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Total Time 50 minutes
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