CHICKPEA SOUP
The vegetarians in your life will love you when you set this flavorful soup in front of them. Chickpeas are packed with protein and make for a comforting cup of soup that truly serves as a meal.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
DAUBE DE BOEUF A LA PROVENCALE
This is a Julia Child recipe with the instructions rewritten slightly for concision. The preparation time does not include marinating time of at least 6 hours. Julia suggests serving with steamed rice, butter noodles, or boiled potatoes, French bread & Beaujolais, Mountain Red or rose wine.
Provided by echo echo
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
- Scrape marinade off meat and reserve.
- Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
- In a bowl toss marinade with tomatoes and mushrooms.
- Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
- Alternate layers of meat and vegetables, ending with vegetables.
- Pour in any left-over marinade.
- Cover, set over moderate heat and simmer 15 minutes.
- If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
- Cover and simmer 1½-2 hours until meat is tender when pierced.
- Tip casserole, trim out fat and taste for seasoning.
- If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
- Chop or purée garlic and mash with capers.
- Beat in mustard.
- Gradually beat in olive oil to make a thick sauce.
- Stir in basil or parsley just before serving.
SIMPLE CHICKPEA SOUP
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.
Provided by Emily Weinstein
Categories dinner, one pot, appetizer
Time 1h15m
Yield About 6 servings
Number Of Ingredients 7
Steps:
- In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
- Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
- Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams
CHICKPEA SOUP
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a saucepan, heat up the extra-virgin olive oil. Add the onions and gently saute until lightly golden, then add the chickpeas, rosemary, salt, and freshly ground black pepper. Remove from the heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add the water and cook for approximately 15 minutes.
- A drizzle of olive oil and fresh gratings of Parmigiano cheese is optional before serving.
CHICKPEA SOUP A LA PROVENCALE
Make and share this Chickpea Soup a La Provencale recipe from Food.com.
Provided by eillena
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the chickpeas overnight. Rinse them in cold water.
- Chop the spinach. Pour the oil into a soup pot, add the leeks, and saute over medium heat for a few minutes.
- Add the water, chickpeas, spinach, garlic, herbs and salt and pepper.
- Bring soup to a boil and reduce to low-heat. Cover pot and cook for 50-60 minutes until chickpeas are tender. Simmer for 15 more minutes.
- Blend soup and pour back into pot to reheat. Add butter and croutons to each serving.
Nutrition Facts : Calories 453.9, Fat 23, SaturatedFat 3.4, Cholesterol 1.7, Sodium 54.6, Carbohydrate 50.8, Fiber 12.8, Sugar 9.5, Protein 14.2
COQUILLES ST JACQUES A LA PROVENCALE - SCALLOPS WITH GARLIC
These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash and dry the scallops and separate the coral from the white flesh.
- Peel and smash the garlic.
- Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender.
- Season to taste.
- Place on paper towel and keep hot between two plates over a pan of hot water.
- Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side.
- Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates).
- Serve immediately with a dry rose wine.
FISH SOUP PROVENCALE
This is a delicious and very easy dish which takes less than half an hour to make. I found it in the Times about a dozen years ago--a Pierre Franey recipe.
Provided by Chef Kate
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Remove any skin and cut the fish into one inch cubes.
- Heat the oil in a heavy casserole or skillet and add the onion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened.
- Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
- Simmer for ten minutes.
- Add the fish and the mussels, stir gently and simmer for 5 minutes.
- Remove thyme sprig and bay leaf and taste for seasoning.
- If any mussels are unopened, cook for a bit longer.
- Sprinkle with basil (or parsley) and serve.
Nutrition Facts : Calories 375.9, Fat 10.7, SaturatedFat 1.7, Cholesterol 94.2, Sodium 430.6, Carbohydrate 16.9, Fiber 2.6, Sugar 5.5, Protein 41.3
VEGETABLES PROVENCALE
Quick, easy and delicious combination of vegetables with parmesan cheese. Perfect accompaniment to any meat.
Provided by Chris from Kansas
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper.
- Reduce heat to low; cover and cook for 5-6 minutes or until the vegetables are almost tender. Stir in tomatoes; heat through.
- Sprinkle with parmesan cheese and parsley.
COQUILLES SAINT-JACQUES A LA PROVENCALE
This recipe is from "The Cooking of Provincial France" from the Time-Life "Foods of the World" series of books from the late 60s/ early 70s. My mother had the whole series and I remember poring over those books endlessly as she would cook from them. This particular volume was authored by M.F.K. Fisher, nonetheless! It is delicious and a bit less fuss than the scallop shell/ ramekin presentation of the cream sauce version.
Provided by xtine
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE SCALLOPS:.
- Wash the scallops in cold water and dry them with paper towels.
- Season scallops with salt and pepper; then dip them in flour and shake them in a sieve or colander to remove all but a light dusting of flour.
- In a 10 to 12 inch enameled or stainless-steel skillet, melt 2 tablespoons of butter with the oil over medium heat. When the foam subsides. saute the scallops in two batches so they are not crowded in the pan, shaking the skillet and stirring the scallops until they are lightly browned.
- With a slotted spoon or spatula, transfer the scallops to a heated plate that has been lined with paper towels. Place the scallops in a warmed oven.
- GARLIC BUTTER:.
- In a 6 to 8 cup saucepan, clarify 8 tablespoons of butter by melting it slowly, skimming off the foam. Spoon the clear butter on top into a 6 to 8 inch skillet and discard the milky solids at the bottom of the pan.
- Heat the butter until it sizzles, but do not let it brown. Remove it from the heat and quickly stir in the garlic.
- Sprinkle the parsley over the scallops and serve them with the lemon wedges and with the garlic butter on the side, so each person can add the butter to their taste.
Nutrition Facts : Calories 551.9, Fat 40.8, SaturatedFat 19.8, Cholesterol 151.4, Sodium 412.1, Carbohydrate 8.6, Fiber 1.4, Protein 38.9
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