Chickpea And Cabbage Soup Food

CHICKEN AND CHICKPEA SOUP

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer chicken to a plate.
• Pour off all but 1 tablespoon fat from pot. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots and return chicken to pot. Stir in broth.
• Bring to a boil. Reduce to a medium simmer, partially cover, and cook until chicken is falling off the bone, 50 minutes.
• Remove chicken from soup. When cool enough to handle, tear chicken into large pieces, discarding skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and lemon juice. In a small bowl, stir together 1 teaspoon garlic, lemon zest, and cilantro; sprinkle over soup before serving.

CHORIZO & CHICKPEA SOUP

Steps:

• Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
• Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

CHICKPEA AND CABBAGE SOUP

Steps:

• Sautee onion and garlic in a large soup pot until onion are aromatic and browned, so approximately 5 minutes.
• Add vegetable stock, water, canned tomatoes, and chopped tomatoes. Reduce heat to low once liquid is warm.
• Add all the other ingredients.
• Cover and simmer for approximately 30-40 minutes. Stir occasionally.

ROASTED CABBAGE WEDGES WITH TOMATOES AND CHICKPEAS

Steps:

• 1 Position a rack in the lowest position of the oven and preheat to 500 degrees
• 2 In a small bowl, whisk together 4 tablespoons of the oil, 2 teaspoons of the curry powder, the sugar, 1 teaspoon of salt and the pepper
• 3 Halve the cabbage through the core, and cut each half - again, through the core - into four equal-size wedges, leaving the core intact as much as possible
• 4 (This helps keep the wedges from falling apart in the oven
• 5 )
• 6 On a large, rimmed baking sheet, arrange the cabbage wedges in an even layer
• 7 Brush them all over with the oil mixture
• 8 Cover tightly with aluminum foil and roast for 10 minutes
• 9 Remove the foil and roast the wedges, uncovered, for 10 to 12 minutes, or until the cabbage is tender and the sides touching the sheet are well browned
• 10 While the cabbage is roasting, in a 12-inch skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering
• 11 Add the garlic, ginger and remaining 1 teaspoon of curry powder and 1/2 teaspoon of salt and cook, stirring, 30 seconds
• 12 Add the chickpeas and their liquid, followed by the tomatoes, and bring to a boil
• 13 Reduce the heat slightly so the liquid is at a gentle boil
• 14 Cook, stirring frequently, until the tomatoes begin to break down and the liquid has thickened, 7 to 9 minutes
• 15 Taste, and add more salt if needed
• 16 Divide the cabbage among individual plates and spoon the chickpea mixture on top
• 17 Sprinkle with cilantro, dollop with the yogurt, if using, and serve hot