Chickpea And White Bean Soup Food

CREAMY BRAISED WHITE BEANS

Steps:

• In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
• Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
• Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
• If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

CHICKPEA SOUP

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.

VEGAN WHITE BEAN AND CHICKPEA STEW

Steps:

• Heat the olive oil in a large, deep pan or Dutch oven and cook the onion, carrot, celery and red bell pepper over medium heat for 5-6 minutes until the veggies are softened.
• Stir in the garlic, oregano, ground cumin and paprika and continue to cook for another minute until fragrant.
• Next, add the tomato paste, cannellini beans, chickpeas, baby potatoes, stock and bay leaves. Stir to combine and bring to a boil.
• Lower the heat and simmer for 20 minutes or until the potatoes are fork-tender.
• Season to taste, stir in the fresh parsley, and serve hot with your favourite crusty bread, topped with extra fresh parsley if you like.

CHICKPEA AND WHITE-BEAN SOUP

Steps:

• Cold-soak or quick-soak the chickpeas and cannellini in the same container or pot.
• Heat the 3 tablespoons olive oil in a large (at least 6-quart), heavy pot over medium heat. Stir in the onions and garlic and cook, stirring, until golden, about 10 minutes. Add the potato and stir until the pieces begin to stick to the pot, about 3 minutes. Stir in the carrots; cook until they wilt, about 2 minutes. Pour the crushed tomatoes and their liquid into the pot and bring to a boil.
• Pour in the hot water; add the rosemary, bay leaves, and crushed red pepper. Add salt to taste. Drain the chickpeas and cannellini and add to the pot. Bring to a boil, then adjust the heat to a gentle boil. Cook, semi-covered, until the chickpeas are tender, about 2 hours. (At this point the cannellini will be very tender.) While the soup cooks, check the level of the liquid. There should always be enough liquid to cover the beans generously. If not, add hot water as necessary.
• Combine the basil and olive oil in the work bowl of a food processor or the blender jar. Process until the leaves are chopped fine. Add the grated cheese and continue processing until the mixture forms a rough paste.
• If you'd like a very dense soup, stir the broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is aldente-tender but firm. Add water as necessary, if the soup becomes too thick while cooking the pasta. (If you are cooking the soup in advance, do not add the pasta until you reheat the soup.) If you are serving the soup without fettuccine, let it rest, covered, off the heat 10 to 15 minutes before serving. If you have added the fettuccine, serve the soup immediately.
• Either stir a dollop of the basil paste into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.