RECIPE FOR CHICKPEA SOUP 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

CHICKPEA SOUP RECIPE | MYRECIPES



Chickpea Soup Recipe | MyRecipes image

Valarie Donnelly concocted this garbanzo soup primarily from pantry ingredients one night when she was short on time. She was so pleased with the result that she has made it many times since then.

Provided by Valerie Donnelly, Yuma, Arizona

Yield Makes 8 cups; 4 to 6 main-dish servings

Number Of Ingredients 12

1?½ teaspoons olive oil
1 onion (about 8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
5?½ cups fat-skimmed chicken broth
1 tablespoon red wine vinegar
1 can (14 1/2 oz.) diced tomatoes
1 can (15 oz.) garbanzos, rinsed and drained
1 tablespoon dried parsley
1 tablespoon dried basil
½ tablespoon dried oregano
1?½ cups dried pasta (about 5 oz.), such as shells or corkscrews
Salt and pepper

Steps:

  • Pour oil into a 3- to 4-quart pan over medium-high heat. When hot, add onion and garlic and stir often until onion is limp, about 6 minutes.
  • Add chicken broth, vinegar, tomatoes, garbanzos, parsley, basil, and oregano. Bring to a boil and add pasta; cook, stirring occasionally, until pasta is tender to bite, about 10 minutes. Add salt and pepper to taste.

Nutrition Facts : Calories 209 calories, CarbohydrateContent 32 g, FatContent 2.9 g, FiberContent 3.6 g, ProteinContent 14 g, SaturatedFatContent 0.3 g, SodiumContent 262 mg

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