Comfort Soup Vegetarian Chickpea Food

CHICKPEA SOUP

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.

COMFORT SOUP (CHICKPEA AND BACON)

Steps:

• Saute onion, garlic and bacon together until the onion is soft and translucent. Don't be tempted to drain the bacon fat (I use a rather lean bacon, anyway, and there's not that much fat - if you have tons of it, then remove some). Add the chickpeas, carrots, tomato paste, bay leaf and 1 1/2 quarts water. Season to taste. Bring to a simmer and cook, covered for 1/2 an hour. Add the pearl barley and simmer for another 40-60 minutes, or until the chickpeas and barley are cooked through and the soup is quite thick (if the soup is too thick, thin with a little hot water until you achieve the consistency you desire).
• This was a really satisfying meal with a tossed green salad and garlic bread.

30 MINUTE CHICKPEA AND TOMATO COCONUT CURRY SOUP {VEGAN + GLUTEN FREE}

Steps:

• Heat the oil over medium heat in a large soup pot. Add the onion, garlic and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally, until translucent and soft.
• Next add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan.
• Add the diced tomatoes and broth.
• Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.
• Cover and cook for about 10 minutes, until tomatoes are soft.
• Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors.
• Season with salt and pepper and juice of half a lime.
• Serve topped with sliced red onion, cilantro, roasted cashews and more lime wedges.

VEGAN CHICKPEA RECIPES

Steps:

• Choose your favorite flavor combination above. Follow the steps below, using the correct spices and liquids for your flavor combo.
• Preheat the oven to 400°F or 200C°.
• In a fine-mesh strainer, drain and rinse a 15 oz can of chickpeas. Place the chickpeas on a clean, dry kitchen towel to pat off the excess moisture.
• Spread the chickpeas on a lined baking sheet. Place the baking sheet in the oven and roast for 20 minutes.
• Remove the baking sheet from the oven. Pour the chickpeas into a mixing bowl. Add the spices and liquids for your chosen flavor combination.
• Return the chickpeas to the oven. Roast for an additional 20 minutes, taking them out at 10 minutes to turn and move the chickpeas around on the pan (this will keep them from sticking and promote more even baking).
• Test the chickpeas after another 10 minutes. If they still soft on the inside, return to the oven for another 5 minutes.
• If the chickpeas are starting to burn, but they still aren't totally crispy, turn off the oven, open the oven a few inches at the top, and let the chickpeas rest for 10 to 15 minutes. They will continue to dry out in the hot oven.
• When the chickpeas are crunchy on both the outside and inside they are done. Enjoy right away or store at room temperature, (covered but not airtight) for up to 5 days.