EASY MEDITERRANEAN CHICKPEA SOUP RECIPE
Comforting and nutritious, this chickpea soup is filled with sweet potatoes, vegetables, and warm spices. It's even better the next day, making it a delicious make-ahead meal. I've got all the tips for using dried chickpeas instead of canned, and instructions for a hands-off slow cooker version, too!
Provided by Suzy Karadsheh
Time 50m
Number Of Ingredients 18
Steps:
- In a large Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sweet potatoes, onions, celery, carrots, and bell peppers. Season with kosher salt. Cook, tossing regularly, for 7 minutes or until the sweet potatoes have softened. Add the garlic, ginger, chickpeas, and spices. Cook for another 5 minutes, tossing regularly.
- Add the crushed tomatoes and broth. Bring to a boil for 5 minutes, then reduce the heat to medium-low. Cover the pot part-way and cook over medium-low heat for 25 minutes or until the flavors meld.
- Turn the heat off. Add the lime juice and fresh cilantro or parsley, and a little more fresh ginger. Enjoy!
Nutrition Facts : Calories 170 kcal, Carbohydrate 33.5 g, Protein 6.9 g, Fat 2.1 g, SaturatedFat 0.3 g, Sodium 403.9 mg, Fiber 7.9 g, Sugar 9.6 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
CHICKPEAS WITH LIME, CHILLI, TAMARIND AND CORIANDER
From 'A Year in my Kitchen' by Skye Gyngell. Really lovely comfort food good served with basmati rice and a huge dollop of Greek Yoghurt or as a side dish to go with a heaped plate of garlicky sticky Roast Lamb and a huge bottle of decent red wine. For Roasted Spice Mix see "Recipe #348582"
Provided by lindseylcw
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt half of the butter in a medium heavy based saucepan over gentle heat until foaming, pour in the oil then add the onions, sweat gently for 5 minutes.
- Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
- To the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
- Put lid on and turn heat to low and simmer gently for 1 hour stirring occasionally till carrots are tender and the flavours have melded together.
- Add the chick peas maple syrup and tamari and cook for 10 minutes.
- Add remaining butter and lime juice and stir well.
- Taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, May need just a touch more tamari or maple syrup?.
- Finish by stirring through fresh coriander leaves and serve not too hot.
Nutrition Facts : Calories 407.1, Fat 10.6, SaturatedFat 4, Cholesterol 13.4, Sodium 2068.3, Carbohydrate 71.6, Fiber 10.9, Sugar 32.3, Protein 12.3
CHICKPEA CHILLI AND LIME SOUP
Make and share this Chickpea Chilli and Lime Soup recipe from Food.com.
Provided by paulaangel
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in pan add the onion then cook gently for 5-10 minutes until soft without browning.
- Add coriander stalks, cumin, chilli and garlic then stir for a couple of minutes.
- Add tomatoes cover then cook gently for 15 minutes until tomatoes have thickened.
- Add chickpeas and stock bring to boil cover and simmer for a further 20 minutes.
- Blend two thirds of the soup return to pan add lime zest lime juice and coriander leaves, season to taste.
Nutrition Facts : Calories 226.4, Fat 8.5, SaturatedFat 1.1, Sodium 310.5, Carbohydrate 33, Fiber 6.8, Sugar 5.2, Protein 7
CHICK-PEA AND CORIANDER SOUP
Steps:
- Make cumin pita crouton-crisps:
- Preheat oven to 400°F.
- Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere.
- In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden. Crouton-crisps keep in an airtight container 2 weeks.
- Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups.
- Make soup:
- In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes. In a blender purée chick-pea mixture and coriander with lemon juice until smooth.
- Serve soup topped with pita crouton-crisps.
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