CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.
Provided by Melissa Clark
Categories dinner, easy, weekday, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams
CHORIZO & CHICKPEA SOUP
Sizzling Chorizo & chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium
CHICKPEA SOUP WITH CHORIZO
A Quick and Hearty Bean and Chorizo Soup Bring on the vibrant flavors of Spain with a hearty bowl of Garbanzada, a traditional Spanish chickpea soup. Also known as garbanzo bean soup, it gets its big, satisfying taste from slices of GOYA® Chorizo, a delicious sausage flavored with smoky paprika, chile, and garlic. As it simmers gently in its rich tomato broth, the warm, wonderful smell of this chorizo bean soup will draw your family to the kitchen... just in time for dinner!
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Step 1 Heat oil in a medium saucepan over medium heat. Add the chorizo and cook until the fat is rendered and the chorizo is browned, about 7 minutes. Add the sofrito and garlic; cook until fragrant and heated through, 1 minute. Add the tomato sauce and sazón; bring to a boil. Pour in 2 cups of water, chickpeas and bouillon. Bring chick peas mixture to a boil. Reduce heat to low and simmer until flavors come together and mixture is slightly reduced, about 30 minutes. Season with adobo.
CHICKPEA AND CHORIZO SOUP
This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.
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
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
- Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
- Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
CHORIZO AND CHICKPEA SOUP
The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. And while it's cooking, the whole house smells amazing. -Jaclyn McKewan, Lancaster, New York
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 1-1/2 quarts.
Number Of Ingredients 7
Steps:
- Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges
CHICKPEA AND CHORIZO SOUP
This soup is low in fat, but will fill you up at the same time. I got the recipe from a supermarket magazine and have posted it her for future use and safe keeping. If you try it before I'll get around to it, please let me know what you think!
Provided by -Sylvie-
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a stock pot and cook the onion until soft and translucent.
- Add the stock, tomatoes, carrots, celery, potato and chickpeas. Cover and simmer for approximately 25 minutes or until all vegetables are tender.
- Add the chorizo and heat through.
- Just before serving, sprinkle with parsley and croutons.
CHICKPEA AND CHORIZO STEW
Adding flavoursome, peppery chorizo to a vegetable-packed stew makes a little meat go a long way. If you're cooking for yourself this dish is great for batch cooking. Just portion up the leftovers, leave to cool and then freeze. It will keep in the freezer for up to 2 months. This meal, if served as three portions, provides 305kcal, 15g protein, 23g carbohydrate (of which 10g sugars), 15g fat (of which 4g saturates), 8.5g fibre and 0.9g salt per portion. With a GI of 45 this meal is high protein, low GI.
Provided by Justine Pattison
Categories Main course
Yield Serves 2-3
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.
- While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.
- Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
- Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half.
- Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
- To serve, ladle the stew into serving bowls and serve with crusty bread.
Nutrition Facts : Calories 305kcal, Carbohydrate 23g, Fat 15g, Fiber 8.5g, Protein 15g, SaturatedFat 4g, Sugar 10g
CHICKPEA SOUP WITH SHREDDED KALE AND CHORIZO
I am a big fan of chickpeas and chorizo so this sounds like a good bet. I found this recipe in February 2008 copy of the British cookery magazine, Olive.
Provided by Sarah_Jayne
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onion and garlic in the olive oil in a large pan.
- Add the chickpeas,chicken stock and chilli.
- Cook for about 10 minutes.
- Stir in the kale and cook for 3 minutes.
- Spoon into bowls and top with the chorizo.
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SPANISH CHICKPEA & CHORIZO SOUP - CAMPBELLS AUSTRALIA
From campbellsanz.com
Servings 4Estimated Reading Time 2 mins
- Heat olive oil in a large saucepan over medium- high heat, add chorizo and cook for 5 minutes, or until golden. Add onion, garlic, and celery, cook over a low heat for 3 minutes. Add spinach, tomatoes, chickpeas and Campbells Real Stock. Bring to the boil, lower the heat and simmer for 20minutes, stirring occasionally.
- Remove 1/3 of the soup and puree in a food processor. Pour back into the pot, season with salt and pepper.
CHORIZO AND CHICKPEA SOUP RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 45 minsCategory Main-Course
- Add the chorizo sausage whole, onion and capsicum to a heavy-based five-litre pot with a small amount of oil, and cook for about 10 minutes on medium heat or until soft.
- Add the cooked chickpeas and tomatoes and cover with cold water. Bring to the boil then lower to a simmer for about half an hour.
- Before serving, remove the chorizo, chop it into 1cm slices, then return to the soup with the parsley. Season with salt and pepper then serve.
CHICKPEA AND TOMATO SOUP WITH CHORIZO RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
5/5 (2)Total Time 50 minsCategory Recipes Using ChickpeasCalories 282 per serving
- Heat the olive oil in a very large, heavy-based pan over a medium-low heat. Add the onions and cook, stirring, for 6-8 minutes, until soft. Add the garlic, chilli, cumin and paprika and cook, stirring, for 1 minute or until fragrant. Stir in the tomatoes, chickpeas and stock, cover and bring to the boil. Reduce the heat to low, partially cover and simmer, stirring occasionally, for 25 minutes, until reduced slightly. Remove from the heat and set aside to cool slightly.
- Transfer half the soup to a blender, or a jug if using a hand-held blender, and whizz until smooth. Return to the pan with the remaining soup, stir and bring to a gentle simmer over a medium heat. Season.
- Fry the chorizo over a medium heat for 3-4 minutes, until crisp. Ladle the soup into bowls, sprinkle with the coriander, scatter with the chorizo and serve with lime halves.
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- Coconut-Braised Chickpeas with Sweet Potatoes and Greens. We love chickpea recipes that bring in other pantry staples, too, like this comforting stew made with coconut milk, chickpeas, and sweet potatoes.
- Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons. This roasted cabbage dinner is a showstopper, thanks to a topper of roasted crispy chickpeas, which are seasoned with cumin and coriander.
- Chickpea-Mushroom Burgers. You don't need to eat chickpeas in their original form. They're even better mashed with quinoa, mushrooms, tahini, miso, garlic, and paprika and shaped into these cook-from-frozen veggie burgers.
- Spiced Quinoa and Chickpea Bites. These protein-packed chickpea bites are spiced with cumin, cinnamon, and garlic, and held together with an egg and bit of almond butter or sunflower seed butter.
- Deconstructed Falafel Salad. Get all the flavors of falafel with crispy roasted chickpeas, crunchy crouton-like pita chips, crisp cucumber, and a lemon-tahini dressing.
- Crispy Pita with Chickpeas and Yogurt (Fattet Hummus) This creamy, crunchy breakfast dish also pairs well with vegetables, fish, or lamb come dinnertime.
- Spicy Creamy Chickpeas with Runny Eggs and Prosciutto. Chickpeas get the luxurious treatment here, bathing in cream, tomato paste, and smoked paprika with ribbons of prosciutto and just-set eggs.
- Any Way Niçoise. You could use cooked chicken or salmon or oil-packed tuna in this endlessly riffable salad, but we also love it with chickpeas. Add olives, capers, peperoncini, and pickles to boost this recipe's briny, tangy character.
- Chickpea Flatbreads with Burst Tomato Sauce. Turn chickpea flour into crispy-edged flatbreads; then use them to scoop up a saucy, sweet-tart mix of burst tomatoes, chickpeas, feta, and greens.
- Brothy Pasta With Chickpeas. Chickpeas and pasta are better together. In this simple recipe, cooking the onion and garlic until they’re completely soft encourages them to give up all their goodness to the velvety-rich tomato broth.
CHICKPEA, CHORIZO & SPINACH SOUP RECIPE - EATINGWELL
From eatingwell.com
5/5 (5)Total Time 55 minsCategory Healthy Soup RecipesCalories 320 per serving
- Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.
- Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.
- Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.
EASY ONE POT CHORIZO AND CHICKPEA STEW - THE COOK REPORT
From thecookreport.co.uk
5/5 (6)Total Time 3 hrs 15 minsCategory Main CourseCalories 510 per serving
- Preheat your oven to 180°Heat the oil and cook the onion, garlic and chorizo over a medium heat for 5-10 minutes.
- Add the chickpeas and stir so that they are coated in the oil. Add the tomatoes, stock, sliced pepper and rosemary, bring to a simmer and then cover and put in the oven for 2-3 hours.* Serve over mash or with crusty bread.
CHORIZO SOUP WITH CARAMELIZED CABBAGE, CHICKPEAS AND BACON
From highlandsranchfoodie.com
5/5 (7)Category Soup, Stews And ChilisCuisine MexicanCalories 318 per serving
- Heat a large Dutch oven over medium high heat. When the pot has heated up, add the bacon pieces and cook until almost crisp.
- Add the chopped onion and cook until just becoming tender, about 5 minutes. Add the chopped garlic and cook until the garlic becomes fragrant.
- Add cabbage sauté 10 minutes, stirring regularly until the cabbage is starting to brown, or caramelizing. If the pan seems dry, add a glug of olive oil.
CHICKPEA STEW WITH SPINACH AND POLIDORI CHORIZO - POLIDORI ...
From polidorisausage.com
Servings 8Total Time 2 hrs 30 mins
- In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 2 hours; add more water as necessary to maintain the level. Drain the chickpeas and reserve 1 cup of the cooking water.
- In a medium, enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chorizo, the cooked chickpeas and their reserved cooking water and the tomato juice and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.The stew can be refrigerated for up to 3 days. Reheat gently
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