Chickpea Red Pepper And Celery Root Soup With Cilantro Food

RED LENTIL, CHICKPEA (GARBANZO) & CHILI SOUP

Steps:

• Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas.
• Add the oil and onion, and cook for 5 minutes
• Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas.
• Heat gently, season well and stir in the cilantro.
• Finish with a spoonful of the greek yogurt.

CHICKPEA SOUP WITH CUMIN & CILANTRO (PARAGUAY)

Steps:

• Heat the chickpeas, onion, cumin and stock until the stock boils.
• Reduce the heat and simmer for 20 minutes.
• Puree the mixture in a food processor(or blender) and return to the pot.
• Mix the flour and 2 tablespoons of butter into a past,e and then add it to the soup in small pinches. After each addition whisk until smooth.
• Simmer the soup for 10 minutes. Add the remaining butter and enough half and half to reach the desired consistency.
• Correct seasoning and garnish generously with cilantro (or parsley).

CHICKPEA, RED PEPPER AND CELERY ROOT SOUP WITH CILANTRO

Steps:

• Put the butter, onions, carrots, celery root, red pepper and herb sprigs in a heavy pan, cover and let the vegetables sweat over low heat until they are limp, about 10 minutes. If mixture looks too dry, splash in some water to keep it from burning.
• Drain the chickpeas, and stir them into the other vegetables. Add enough water to cover the vegetables, cover the pan, and simmer until the chickpeas are very tender. (The time will depend on the chickpeas' age; count on 30 minutes to 1 hour.)
• Remove from the heat, and put the soup through a sieve or food mill. Return it to the pan, and stir in the stock and half-and-half. Taste and season with salt. Add the chopped herbs, bring to a boil, and serve immediately.