Cream Of Chickpea Soup With An Egg Parcel Food

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HEARTY CHICKPEA SOUP



Hearty Chickpea Soup image

The perfect Fall and Winter Comfort food. This Hearty Chickpea Soup, is a meal all in itself!

Provided by Rosemary Molloy

Categories     Main Dish     Soup

Time 1h50m

Number Of Ingredients 14

2 tablespoons olive oil
1/2 onion ((minced))
1 clove garlic ((minced))
1 stalk celery ((chopped))
1 potato ((chopped small))
2 1/4 cups chickpeas**
1 can tomatoes pelati (nothing added) ((1 cup))
3 cups water
1-2 tablespoons fresh parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
hot pepper flakes to taste
1 1/2 cups cooked pasta ((more or less))

Steps:

  • In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
  • Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
  • In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
  • Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 81 g, Protein 23 g, Fat 13 g, SaturatedFat 1 g, Sodium 338 mg, Fiber 19 g, Sugar 11 g, ServingSize 1 serving

CHICKPEA SOUP



Chickpea Soup image

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

3 tablespoons olive oil
2 garlic cloves, smashed
1/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley
Two 15.5-ounce cans chickpeas, rinsed and drained
1 teaspoon kosher salt
Pepper
Extra-virgin olive oil for drizzling, optional
French bread, cut into 1-inch slices for serving, optional

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.

SIMPLE CHICKPEA SOUP



Simple Chickpea Soup image

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

1 large yellow onion, finely diced
3 tablespoons olive oil, more for serving
1 clove garlic, slivered
2 (15 1/2-ounce) cans chickpeas
Juice of 1/2 lemon, more to taste
Salt and pepper
Parmesan, optional

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

INDIAN CHICKPEAS WITH POACHED EGGS



Indian chickpeas with poached eggs image

This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure

Provided by Good Food team

Categories     Lunch, Supper

Time 15m

Number Of Ingredients 13

1 tbsp rapeseed oil
2 garlic cloves, chopped
1 yellow pepper, deseeded and diced
½ - 1 red chilli, deseeded and chopped
½ bunch spring onions (about 5), tops and whites sliced but kept separate
1 tsp cumin, plus a little extra to serve (optional)
1 tsp coriander
½ tsp turmeric
3 tomatoes, cut into wedges
⅓ pack coriander, chopped
400g can chickpeas in water, drained but liquid reserved
½ tsp reduced-salt bouillon powder (we used Marigold)
4 large eggs

Steps:

  • Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
  • Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
  • Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

Nutrition Facts : Calories 412 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 0.3 milligram of sodium

ROASTED EGGPLANT AND CHICKPEA SOUP



Roasted Eggplant and Chickpea Soup image

Roasted eggplants and chickpeas bring lots of texture and flavor to this hearty soup. For a vegetarian version, use water instead of chicken broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1-inch pieces
1 small yellow onion, diced medium
2 garlic cloves, unpeeled
6 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, rinsed, drained, and patted dry
4 cups low-sodium chicken broth or water
Fresh oregano (optional)
Plain yogurt (optional)

Steps:

  • Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
  • Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.

Nutrition Facts : Calories 309 g, Fat 10 g, Fiber 14 g, Protein 14 g

MOROCCAN CHICKPEA SOUP



Moroccan chickpea soup image

Try something different for vegetarians with Moroccan chickpea soup

Provided by Good Food team

Categories     Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Steps:

  • Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
  • Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium

CREAM OF CHICKPEA SOUP WITH AN EGG PARCEL



Cream of Chickpea Soup With an Egg Parcel image

Make and share this Cream of Chickpea Soup With an Egg Parcel recipe from Food.com.

Provided by Raquel Grinnell

Categories     Spanish

Time 10h

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 15

5 ounces chickpeas
1 onion, peeled and quartered
1 carrot, peeled and sliced
1 leek, peeled and sliced
3 cloves
1 ham bone, Iberico if possible
3 tablespoons olive oil, Picual if possible
3 tablespoons cream
1 1/2 quarts water
4 eggs
bread, crusts
basil leaves
oil (for frying)
olive oil, for dressing Picual if possible
salt

Steps:

  • Place the chickpeas in enough warm water to cover and soak overnight.
  • Drain chickpeas, cover with warm water and bring to a boil with the washed ham bone. When the pot reaches boiling, reduce to a simmer. Add olive oil. Stick the cloves into onion quarters, add to the chickpeas with the sliced leek and carrot and simmer for 2 hours. Season when the chickpeas are almost cooked.
  • Buzz with immersion blender until thin and creamy, then strain. Check the seasoning and add cream.
  • Fry the bread crusts and basil leaves in olive oil.
  • Cut four squares of plactic film wrap and place each one loosely over the top of a coffee cup. Press down the middle and break an egg into the hollow. Season, and then make small bundles by tying up the film with string close to the egg. When all the eggs have been wrapped, place the parcels in boiling water for 4 minutes. Remove and unwrap.
  • Serve the hot cream of chickpeas with an egg in the center of each dish, garnishing with two pieces of fried crust and two fried basil leaves.

Nutrition Facts : Calories 266.9, Fat 18.9, SaturatedFat 5.2, Cholesterol 198.5, Sodium 207.7, Carbohydrate 15.9, Fiber 2.9, Sugar 3, Protein 9.1

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