Chickpea Broccoli Soup Food

HEARTY & FRESH BROCCOLI CHICKPEA SOUP | WHOLE FOODS VEGAN

Steps:

• Place the chopped veggies (potatoes, carrots, red pepper, onion, broccoli stem, celery stalk) in a pot. Cover with water and bring to a boil.
• Add the seasoning (turmeric, thyme, bay leaf, salt, and black pepper) and flax seeds. Cover and cook for 15 minutes, stirring occasionally.
• Then, add the cooked chickpeas, vermicelli, and broccoli florets. Cook for another 5 mins. This way the broccoli florets will keep their nutrients and color and are not going to overcook.
• Take out the bay leaf and serve sprinkled with chopped parsley.
• Enjoy!

SPICY ROASTED BROCCOLI AND CHICKPEAS

Steps:

• Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

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.

CHICKPEA-BROCCOLI SOUP

Steps:

• Heat oil in medium saucepan over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add water, tomatoes, salt, and pepper and bring to boil. Add broccoli and chickpeas; reduce heat and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes.
• Ladle soup evenly into 4 bowls and sprinkle with Parmesan.
• Per serving: about 1 cup soup and 1 tablespoon cheese

CHICKPEA AND BROCCOLI RABE SOUP

Steps:

• Heat a heavy-bottomed pot over medium heat. Add: 2 teaspoons olive oil 2 slices pancetta, chopped fine
• Cook for 3 minutes and then add: 1 large or 2 small carrots, peeled and diced 2 stalks celery, diced 1 onion, diced 4 oregano sprigs A pinch of dried chile flakes (optional)
• Cook, stirring now and then, until soft and lightly browned, about 12 minutes. Turn down the heat if the vegetables start to brown too quickly. When the vegetables are cooked, add: Salt 4 garlic cloves, chopped 2 cups cooked chickpeas
• Cook for a few minutes and pour in: 2 cups chickpea cooking liquid 2 cups chicken stock
• Bring to a boil and reduce to a simmer. Cook for 10 minutes.
• Meanwhile, trim off and discard the woody stems from: 1 bunch of broccoli rabe
• Wash and drain, chop coarsely, and add to the soup. Cook for another 10 minutes. Test a large rabe stem. If it is not tender, cook the soup a few more minutes. Taste for salt and adjust as needed. Serve garnished with: A drizzle of extra-virgin olive oil

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!

CHICKPEA BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350.
• In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.