Chickpea Tomato And Spelt Soup Food

CHICKPEA, TOMATO, AND SPELT SOUP

Steps:

• Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.
• In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, saffron (if using), spelt, broth, and 1 cup water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until spelt is tender.
• Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped parsley before serving.

HERBED TOMATO AND CHICKPEA SOUP

Steps:

• Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.

CHICKEN AND CHICKPEA TOMATO SOUP

Steps:

• Heat oil in medium sized sauce pan. Add chicken, black pepper, salt, cumin, and paprika. Cook about 5 minutes until chicken gets a little brown.
• Add onion and garlic and cook another 2-3 minutes until onions are translucent.
• Add tomatoes and thyme. Cover and cook about 5 minutes until sauce from tomatoes is bubbling.
• Add chickpeas and vegetable stock. Return to a boil, cover, and simmer for 15 minutes.
• ENJOY!

EGYPTIAN CHICKPEA AND TOMATO SOUP

Steps:

• Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
• Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
• Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.

CHICKPEA SOUP

Steps:

• Soak the beans overnight in warm water.
• Strain and dust with baking soda.
• Let stand for 15 minutes.
• Rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins).
• Place in strainer and rinse thoroughly for several minutes.
• Put into a large pot along with enough water or chicken stock to cover and bring to a boil, skimming off the foam as it rises.
• Add the onions, tomato, rosemary, garlic, oil, salt and pepper and simmer covered until the beans split; about 90 minutes to 2 hours.
• Serve hot with lemon slices.

CHICKPEA AND TOMATO SOUP

Steps:

• In a large saucepan over medium heat, cook garlic in oil 1 minute.
• Stir in tomatoes and cook 2 minutes.
• Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper.
• Simmer, covered, 10 minutes.

TOMATO & CHICKPEA SOUP

Steps:

• Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
• Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
• Season with salt and pepper, and drizzle with olive oil to serve.