CHICKPEA SALAD RECIPE | ALLRECIPES
A simple and delicious salad of chickpeas (garbanzo beans), onions, cucumber, tomato and vinegar.
Provided by deleteduser
Categories Bean Salads
Total Time 15 minutes
Prep Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Nutrition Facts : Calories 127.3 calories, CarbohydrateContent 26.7 g, FatContent 0.9 g, FiberContent 3.7 g, ProteinContent 4.1 g, SaturatedFatContent 0.1 g, SodiumContent 221.1 mg, SugarContent 6.2 g
SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO ...
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Yield 8–10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don’t forget to have some extra harissa in a plate on the side.
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There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan’s cookbook “Cool Beans” (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It’s earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.
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- To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side.
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This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!
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Reviews 4.6
Total Time 54 minutes
Category Bean and Pea Appetizers
Calories 105 calories per serving
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Reviews 4.6
Total Time 54 minutes
Category Bean and Pea Appetizers
Calories 105 calories per serving
- Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
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A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Soup, Supper
Cuisine British
Calories 291 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Soup, Supper
Cuisine British
Calories 291 calories per serving
- To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it’s ready. (The soup may now be cooled and frozen for up to 1 month.)
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There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan’s cookbook “Cool Beans” (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It’s earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.
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EASY TURKEY SOUP RECIPE | BBC GOOD FOOD
A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Soup, Supper
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Total Time 35 minutes
Category Lunch, Soup, Supper
Cuisine British
Calories 291 calories per serving
- To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it’s ready. (The soup may now be cooled and frozen for up to 1 month.)
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