African Chickpea And Spinach Soup Recipe 45 Food

AFRICAN CHICKPEA AND SPINACH SOUP RECIPE - (4/5)

Steps:

• 1. Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned. 2. Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture. 3. Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in spinach just before serving.

PORTUGUESE SPINACH & CHICKPEA SOUP (SOPA DE GRAO)

Steps:

• Stir fry the garlic and onions in 3 tablespoons of oil in a large, heavy saucepan until translucent.
• Add the potatoes and stir fry another 2 to 3 minutes.
• Add the herbs and allow them to meloow over low heat for about 12 minutes.
• Add the broth, raise the heat and bring the soup to a gentle simmer, add the chickpeas, cover and cook slowly for about one hour or until everything is soft.
• If you like your soup to have texture, ladle out a cup or so of chick peas; if you prefer it mostly smooth, don't.
• Using an immersion blender, puree the soup until it is as smooth as you like.
• Add in the spinach, the reserved chickpeas(if you reserved them) and simmer twenty to thirty minutes--until the flavors are blended.
• Now stir in lemon juice, salt and pepper to taste and serve, hot, with crusty bread.

GARLIC, CHICKPEA AND SPINACH SOUP

Steps:

• Heat oil and sautee garlic and onion until soft and translucent.
• Stir in the coriander and cumin powders and cook till aromatic.
• Pour in stock and add chopped potatoes.
• Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
• Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
• Stir into the soup along with the spinach.
• Bring to a boil while stirring frequently and let simmer another 2 minutes.
• Serve immediately.

CHICKPEA AND SPINACH SOUP

Steps:

• Prepare the Meat Stock:
• Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
• Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
• Lower the heat and simmer for about 3 and 1/2 hours.
• Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
• When the fat has solidified on the surface carefully remove and discard.
• Prepare the Rest of Soup:
• Bring the stock to the boil in a saucepan.
• Heat the olive oil in another pan, add the onion, carrot and celery and cook over a low heat, stirring occasionally, for 5 minutes until softened.
• Add the spinach, season with salt and cook for a few minutes more.
• Add the chickpeas and stock and simmer for 30 minutes.
• Add the pasta and cook until 'al dente'.
• Season with pepper, ladle into a soup tureen, drizzle with olive oil and serve.
• Serves 4.
• That's it!

CHICKPEA SOUP WITH SPINACH (POTJE DE GARBANZO CON ACELGA)

Steps:

• Soak beans in enough cold water to cover for 12 hours; drain well.
• In a large saucepan, combine soaked beans and 3-1/2 cups fresh water; bring to a boil. Add whole tomatoes, onion, garlic, paprika, salt and bay leaf. Cover and cook over low heat 1-1/4 hours.
• Rinse spinach well to remove any dirt or sand; place damp spinach in a large saucepan. Do NOT add water. Cover and cook 2 minutes. Drain well; chop spinach. Remove onion quarters, tomatoes, garlic and 1 Tablespoon cooked beans from the saucepan. Discard tomato skins. Press mixture through a sieve or puree in a blender or food processor.
• Heat oil in a small skillet; add pureed mixture. Cook 2 to 3 minutes; return to soup in the saucepan. Stir in wine and chopped cooked spinach; simmer 10 minutes. Remove bay leaf. Pour into a tureen or serve in individual bowls. Garnish with parsley.

SPINACH AND CHICKPEA SOUP

Steps:

• In a heavy soup pot over medium heat, warm the olive oil. Add the onion and saute, stirring frequently, until wilted but not browned, 3-4 minutes. Add the garlic and stir briefly. Add the tomatoes, raise the heat to medium high, and cook, stirring occasionally, until the tomatoes start breaking down to form a sauce, about 10 minutes.
• Add the chickpeas, water and broth to the pot and bring to a simmer over medium-high heat. Cook uncovered, adjusting the heat as necessary to maintain a simmer, until the vegetables are tender and the flavors have blended, 30 - 45 minutes. Turn off heat, add spinach, and cover until ready to use. The soup will be brothy and chunky. Season to taste with salt and pepper. Ladle into shallow bowls and serve.

SPICY CHICKPEA AND SPINACH SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
• Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
• Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
• Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.

GARLIC, CHICKPEA & SPINACH SOUP

Steps:

• Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
• Stir in the cumin and coriander and cook for one minute.
• Add the stock and potatoes.
• Bring to a boil and simmer for 10 minutes.
• Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
• Mix the cornflour, cream and tahini together.
• Stir into the soup with the spinach.
• Season with salt and pepper to taste.
• Bring to the boil, stirring and simmering for another 2 minutes.
• Sprinkle with cayenne pepper before serving.