CHICKPEA AND PASTA SOUP
This is a simple, hearty soup that can be the centerpiece of weekday lunches.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a small saucepan, heat olive oil over medium-low heat. Add garlic; cook, stirring frequently, until tender, 1 to 2 minutes.
- Add vegetable broth and water. Raise heat to high; bring to a boil. Add pasta and chickpeas, drained and rinsed. Cook until the pasta is al dente, about 5 minutes.
- To serve, stir in parsley. Sprinkle with ground pepper and Parmesan.
CHICKPEA AND PASTA SOUP
Make and share this Chickpea and Pasta Soup recipe from Food.com.
Provided by dicentra
Categories Beans
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, except pasta, lemon juice and salt in a slow cooker.
- Cover and cook on high 3-4 hours, adding pasta during last 20 minutes.
- Season to taste with lemon juice and salt.
Nutrition Facts : Calories 283.5, Fat 2.6, SaturatedFat 0.5, Sodium 932.6, Carbohydrate 54.2, Fiber 7.8, Sugar 7.6, Protein 12.4
CHICKPEA PASTA STEW
Elevate your favorite pantry essentials in this take on the Roman classic pasta e ceci. Using canned chickpeas and jarred marinara makes for an easy one-pot dinner, and the addition of Parmesan rind gives it depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
- Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.
MEDITERRANEAN CHICKPEA, TOMATO, AND PASTA SOUP
Chickpeas and pasta give this soup a heartiness and depth that belie the fact that it's low in fat.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add onion, and saute 3 minutes or until tender. Add the water and next 6 ingredients (water through tomatoes). Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add pasta, and cook 9 minutes or until pasta is tender. Stir in chopped parsley.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 43.5 g, Cholesterol 0 mg, Fat 4.1 g, Fiber 7.5 g, Protein 9.8 g, SaturatedFat 0.6 g, Sodium 672.2 mg, Sugar 4.7 g
CHICKPEA SOUP I
This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
- Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
- Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g
CHICKPEA SOUP
The vegetarians in your life will love you when you set this flavorful soup in front of them. Chickpeas are packed with protein and make for a comforting cup of soup that truly serves as a meal.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the oil over low heat. Add the garlic and fry until golden, 1 minute. Add pepper flakes, parsley, chickpeas, salt, pepper to taste and 6 cups of water. Increase heat to medium-high and bring to a boil. Lower the heat to medium, cover, and simmer 20 minutes. Remove half the chickpeas and mash. Return the mashed chickpeas to the saucepan and continue to simmer for 10 minutes. Taste and add more salt and pepper if necessary. Drizzle with olive oil and serve with bread.
CHICKPEA, SPINACH, AND PASTA SOUP
Super healthy and fast! This recipe is different than the other chickpea recipes posted. Was printed in my local newspaper
Provided by KristenErinM
Categories Beans
Time 40m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all but pasta and spinach.
- Bring to a boil and then simmer for about 20 minutes.
- Use an immersion blender to puree about half of the soup.
- Add cooked pasta and spinach.
- Simmer for a few minutes until spinach is wilted.
Nutrition Facts : Calories 264.9, Fat 2.2, SaturatedFat 0.3, Sodium 479.2, Carbohydrate 51.2, Fiber 8.7, Sugar 2.4, Protein 11.2
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5/5 (28)Category Main Course, SoupCuisine Central Italy, ItalianTotal Time 3 hrs 10 mins
- Start preparing the day before by soaking the chickpeas in a large bowl with plenty of warm water. Let them soak for a whole night. Drain them, put them in a saucepan with about two liters of water, bring to a boil and cook covered, on a low heat for about 2-3 hours, or at least until they are tender.
- About 2/3 of the way through cooking, remove three ladles of chickpeas with a little water, blend them until you have a rough puree and then put the pureed chickpeas back into the pot.
- Next, heat the olive oil in a pan with the garlic cloves and rosemary, then add the chopped tomatoes. Cook for about ten minutes, remove the garlic and pour this sauce into the pot with the chickpeas. Add salt, if necessary, and let the cooking continue until the chickpeas are ready.
- Add the pasta to the chickpea soup and cook for the amount of time stated on the packet. Fresh tagliatelle only take 1-2 minutes! Some people break the pasta into smaller pieces. I didn’t.
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