Chickpea And Root Vegetable Soup Food

CHICKPEA-AND-ROOT-VEGETABLE SOUP

Steps:

• Place the chickpeas in a small stockpot, cover with cold water, and let soak overnight. Drain the beans, and set aside. Dry the stockpot with paper towels.
• Pour the olive oil into the stockpot, and place over medium-low heat. Add the onions, garlic, oregano, thyme, and pepper, and saute, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the carrots and celery, and saute for 3 to 4 minutes. Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium low, and simmer for 1 hour.
• Add the potatoes and parsnips, and simmer for 15 minutes. Add the sundried tomatoes and salt, and simmer for 10 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days.

BROCCOLI, CHICKPEA AND ROOT VEGETABLE SOUP

Steps:

• In a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
• Bring to a boil, reduce heat, and cook until all the vegetables are tender. (If you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.).
• Use a hand blender, blender or food processor to purée the soup.
• Add curry powder (optional). Add salt if necessary (I didn't use any.).
• Add chickpeas.
• Infuse love and serve!

ROOT VEGETABLE SOUP

Steps:

• In a large flameproof casserole, melt the butter.
• Add the onion, shallots, salt and pepper.
• Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
• Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
• Bring the mixture to a boil.
• Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
• Taste for seasoning and add more salt and pepper if you like.
• Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
• Stir the puree back into the soup.
• Return the soup to a boil.
• In a small bowl, combine the lemon rind, mint, and scallions.
• Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.

VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
• Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
• Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
• Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON

Steps:

• Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
• Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
• Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

CHICKPEA & VEGETABLE SOUP

Steps:

• If you have been soaking the chickpeas over night, rinse and place in large pan with sufficient water to cover them well. Bring to boil, then let cook at a gentle boil for 1h 40mins. Once cooked put to one side. If using jar/tinned chickpeas skip this step.
• Heat the oil in a large saucepan over a medium heat then add the onion, cook, stirring occasionally for 5 minutes or until soft. Next add the garlic, chilli, celery and carrot and cook for another 5 minutes, then add the coriander, cumin and fennel seeds...cook stirring for 1 more minute.
• Dice the potatoes and butternut squash the same size so they cook evenly and add to the saucepan. Add the red pepper, green beans, can of tomatoes, vegetable stock and lentils. Bring to the boil, then turn down to a gentle simmer and cook uncovered for 30mins.
• Add the chickpeas and cook a further 10 minutes. Check seasoning.
• Remove from the heat and stir in coriander and parsley.
• Serve with a small squeeze of lime, extra coriander leaves and a spoonful or two of yoghurt. Alternatively you can place each of these in small bowls on the table allowing people to serve themselves.

CHICKPEA SOUP I

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.

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.