Chickpea And Greens Soup With Carrots Food

EASY MEDITERRANEAN CHICKPEA SOUP RECIPE

Steps:

• In a large Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sweet potatoes, onions, celery, carrots, and bell peppers. Season with kosher salt. Cook, tossing regularly, for 7 minutes or until the sweet potatoes have softened. Add the garlic, ginger, chickpeas, and spices. Cook for another 5 minutes, tossing regularly.
• Add the crushed tomatoes and broth. Bring to a boil for 5 minutes, then reduce the heat to medium-low. Cover the pot part-way and cook over medium-low heat for 25 minutes or until the flavors meld.
• Turn the heat off. Add the lime juice and fresh cilantro or parsley, and a little more fresh ginger. Enjoy!

CHORIZO, SHRIMP AND CHICKPEA SOUP

Steps:

• Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
• Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
• Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
• Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.

INDIAN CHICKPEA & VEGETABLE SOUP

Steps:

• Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you've got a microwave at work, chill and heat up for lunch. Great with naan bread.

CARROT AND CHICKPEA SOUP

Steps:

• In a large pan, heat oil. Add carrots and stir until carrots are soft.
• Add all other ingredients apart from the yoghurt.
• Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often.
• Remove pan from heat and, using a hand blender, blend until the soup is nice and smooth. Return to the heat and heat through again.
• Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.

CHICKPEA AND GREENS SOUP WITH CARROTS

Steps:

• In a large saucepan, bring the broth to a boil over moderate heat.
• Add the carrots, garlic, sage and pepper and cook for 5 minutes or until the carrots are tender.
• Add ¾ cup water and the chickpeas and return to boil.
• Reduce heat to a simmer, cover, and cook for 7 minutes or until the soup is flavorful and the chickpeas are hot.
• Stir in the greens and cook for 1 minute or until just wilted.