Chickpea And Spinach Soup Food

GARLIC, CHICKPEA AND SPINACH SOUP

Steps:

• Heat oil and sautee garlic and onion until soft and translucent.
• Stir in the coriander and cumin powders and cook till aromatic.
• Pour in stock and add chopped potatoes.
• Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
• Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
• Stir into the soup along with the spinach.
• Bring to a boil while stirring frequently and let simmer another 2 minutes.
• Serve immediately.

HEARTY SPINACH AND CHICKPEA SOUP

Steps:

• In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.
• Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
• Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
• Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

SPINACH WITH CHICKPEAS AND FRESH DILL

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
• Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
• Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

GARLIC, SPINACH, AND CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

LENTIL CHICKPEA & SPINACH SOUP

Steps:

• Chop the onions and fry them in the oil for 5 mins, then make the stock and pour into the saucepan along with the lentils, half the chikpeas and the tomatoes. Bring to the boil and simmer for 15 mins
• Blend up everything until smooth, pour back into the pan and then add the rest of the chickpeas, the cumin, salt, vinegar, garlic and spinach and simmer for 5 mins
• Pour it all into the blender again and pulse 2 or 3 times quickly
• serve!

CHICKPEAS WITH BABY SPINACH

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

ANDALUSIAN CHICKPEA AND SPINACH SOUP

Steps:

• Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
• Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
• Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
• Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

CHICKPEA, SPINACH, AND PASTA SOUP

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.