Chickpea Leek Parmesan Soup Food

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 AND LEEK SOUP

Steps:

• Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
• Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.
• Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
• This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.

LEEK AND CHICKPEA SOUP

Steps:

• Heat olive oil in large wok until rippling. Add leeks and fry for 5 minutes, stirring regularly until soft.
• Add 1 litre (4 cups) of water and vegetable stock cubes, and bring to the boil, then turn down to a simmer.
• In the meantime, prepare flour base: pour 1/2 cup of water into a bowl, and sift the gram flour into the water (the sifting is important otherwise you will end up with small floury lumps in your soup). Whisk well until blended and thick.
• Remove leek soup from heat and add gram flour mixture, stirring constantly until smooth. Add chick peas, and return to heat. Bring back to the boil slowly, and then simmer for 5 minutes.
• Add salt and pepper to taste.

CHICKPEA, LEEK & PARMESAN SOUP

Steps:

• Trim, separate and rinse leeks.
• Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
• Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
• If the soup is to thick, thin it down with a little boiling water.
• Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
• Garnish with grated parmesan cheese and drizzle on some olive oil.

LEEK AND CHICKPEA SOUP

Steps:

• Rinse the soaked chick peas and cover with water.
• Add chopped potato and cook until veggies are tender.
• Clean, wash, and mince the leeks.
• Heat a large soup pan, spray with Pam.
• Add the leeks and garlic, cook slowly with a good pinch of salt.
• Add the chickpeas and potato and cook for a minute.
• Add 2/3 of the bouillon and cook for 15 minutes.
• Decide if you want to purée the soup, purée part, or not purée at all.
• I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
• The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
• Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.

CHICKPEA VEGETABLE SOUP

Steps:

• Heat butter and oil in a soup pot over medium heat.
• Add onions, carrots, celery, garlic, bay leaf, salt and pepper; stirring occasionally, cook for 6 to 8 minutes, or until vegetables are tender.
• Stir in chickpeas and tomatoes; season with turmeric.
• Add chicken broth and water; mix until well combined, turn up heat to high and bring mixture to a boil.
• Lower heat to a simmer and continue to cook for 10 more minutes.
• Remove from heat.
• Taste for seasonings and adjust accordingly.
• Garnish with parmesan cheese and parsley.
• Serve.