HEARTY CHICKPEA SOUP
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
CRAZY CREAMY CHICKPEA CURRY
Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.
Provided by isachandra
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
- Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
- Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g
CHICKPEA SOUP I
This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
- Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
- Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g
CREAMY CHICKPEA & FARRO SOUP
Farro, an ancient grain, adds a nutty flavor and lots of nutrition to this hearty soup.
Provided by Deborah Mele
Categories Soups & Stews
Time 1h20m
Number Of Ingredients 15
Steps:
- In a large soup pot, heat the oil and then add the pancetta, carrots, onion, celery and garlic.
- Cook over medium heat, stirring often, until the vegetables are tender and the pancetta pieces are lightly browned, about 8 minutes
- Add the chickpeas to the pot with the vegetables and cover everything with broth by at least 1 inch.
- Season with salt and pepper, oregano, and rosemary.
- Bring to a boil, then reduce the heat and slowly simmer for another 15 minutes or so to develop and meld the flavors.
- Remove half the bean and vegetable mixture, and puree until smooth in a food processor, then return to the pot.
- Add the farro to the pot, and simmer for about 25 minutes, or until the farro is just about tender to the bite. If the soup gets too thick, add additional broth to thin as needed.
- Taste, and adjust salt and pepper as needed.
- Serve in individual bowls topped with some cracked black pepper and a drizzle of extra virgin olive oil.
- Sprinkle top of soup with the crispy pancetta bits if using and serve.
Nutrition Facts : Calories 487 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 21 grams fat, Fiber 13 grams fiber, Protein 22 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 cups, Sodium 226 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
CREAMY CHICKPEA & ROSEMARY SOUP
We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.
Provided by - Carla -
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
- Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
- Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
- Reduce heat and simmer 30 minutes; let cool slightly.
- Transfer soup to a blender; cover loosely, and puree until just smooth.
- Return to the saucepan and stir in lemon juice and sea salt to taste.
- Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.
Nutrition Facts : Calories 344.1, Fat 10.2, SaturatedFat 1.5, Sodium 1134.3, Carbohydrate 50, Fiber 9.5, Sugar 0.7, Protein 14
More about "creamy chickpea soup food"
CREAMY CHICKPEA SOUP RECIPES - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 4Category Soups & StewsServings 6Total Time 50 mins
- In a heavy stockpot, heat the olive oil and then cook the onions, carrots, garlic, and celery until tender.
- Use a hand wand and puree about half the soup in the pot leaving half for texture. (Or put a cup or two at a time in the blender)
CREAMY VEGETABLE CHICKPEA SOUP (VEGAN) - DOMESTIC …
From domesticgothess.com
5/5 (2)Category SoupCuisine British
- Heat the olive oil and butter in a large saucepan. Add the onion, leek, celery, carrot and garlic and cook gently, stirring often, for about 15 minutes until the vegetables are soft.
- Add the potato, mixed dried herbs and bay leaves. Bring up to a gentle simmer and cook for about 15 minutes, stirring often, until the potato is just tender.
CREAMY CHICKPEA SOUP RECIPE (VEGAN & DAIRY-FREE) - …
From happyfoodstube.com
Ratings 5Calories 362 per servingCategory Soup
- In a medium pot, heat olive oil. Add diced onion and sauté on medium heat until translucent, about 3 minutes. Stir occasionally.
- Add drained chickpeas, diced potato, half of the parsley (save some for garnish), salt, paprika and broth. Stir and cover with a lid. Increase the heat and bring it to a boil.
- Reduce the heat to low and simmer until the potatoes are cooked (about 15 minutes). Puree the soup until smooth (either with an immersion blender or liquidizer/blender).
- Add coconut milk and simmer for a further 2-3 minutes. Squeeze in the juice of half a lemon, stir and test. Add salt, if needed.
VEGAN GARLIC CHICKPEA SOUP - THE CLEVER MEAL
From theclevermeal.com
4.6/5 (14)Calories 252 per servingCategory Soup
- Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it's fragrant and smells good.
- Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, parprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
RECIPE: CREAMY CHICKPEA SOUP | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Calories 230 per servingTotal Time 20 mins
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Estimated Reading Time 1 min
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5/5 (2)Total Time 30 minsCategory SoupsCalories 264 per serving
CREAMY ROASTED GARLIC & CHICKPEA SOUP | THE FULL HELPING
From thefullhelping.com
4.5/5 (13)Estimated Reading Time 4 minsServings 4
- Preheat your oven to 400F. Lightly drizzle the garlic heads with olive oil. Wrap each head in foil and roast for 45 minutes, or until the cloves are becoming caramelized and the garlic is very fragrant.
- Heat the olive oil in a large pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring often, or until the onion is tender and clear. Add the chickpeas, broth (or broth + water), salt, and pepper.
- Transfer the chickpeas and broth to a powerful blender. Squeeze the roasted garlic cloves from both heads into the blender, too. Blend on high till the mixture is very smooth, taking precaution with spattering (the soup will be very hot). You can do this in batches if your blender is on the small side. You can also use an immersion blender.
- Transfer the pureed soup back to the pot and bring to a simmer. Add the greens and cook for another 7-10 minutes, or until the greens are very tender. Stir in the lemon juice. Taste, season as desired, and serve!
CREAMY CHICKPEA NOODLE SOUP (VEGAN) - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
5/5 (3)Category Main CourseCuisine VeganTotal Time 35 mins
- Heat oil in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant.
- Add the carrots and celery and sauté for 1-2 minutes. Stir in the oregano, savory, turmeric, ginger and salt. Sauté for another 1-2 minutes.
- Add the broth and coconut milk. For a thicker soup, use 5 cups of broth and for a thinner soup, use 6 cups. Increase to high heat and bring to a boil. Reduce heat to medium-high and let it simmer for 5 minutes or until the vegetables soften a little.
- Stir in the pasta and chickpeas. Bring to a boil again, then reduce to medium heat and let it simmer for 5-10 minutes or until the pasta has softened to your liking.
CREAMY VEGAN LENTIL CHICKPEA SOUP - STACEY HOMEMAKER
From staceyhomemaker.com
5/5 (12)Total Time 45 minsCategory SoupCalories 319 per serving
- In a 6-quart dutch oven (or large pot) over medium heat, sauté the diced red onion and celery in 2-3 tbsp of vegetable broth until soft. Add the minced garlic, Italian seasonings, ground cinnamon turmeric, cumin, crushed red pepper flakes, bay leaf, salt, and black pepper. Stir and let it cook for 1 minute to toast the spices.
- Add the lentils, chickpeas, vegetable broth, and water. Bring the soup to a simmer and then reduce the heat to medium-low and let it cook for 20 minutes.
- Stir in the artichoke hearts, coconut milk, frozen spinach, and lemon juice. Let the soup cook for 5 more minutes or until the spinach has fully defrosted and the soup is warmed through.
- Remove the bay leaf and then use an immersion blender to blend a little bit of the soup (pulse it on high for about 1 minute) to help thicken the soup. Be careful not to over blend the soup.
CREAMY TOMATO + CHICKPEA SOUP (INSTANT POT RECIPE)
From awortheyread.com
Reviews 4Estimated Reading Time 4 mins
- Add two tablespoons of extra virgin olive oil. When the oil is hot, add the onions and minced garlic. Continue to cook until the onions are soft, about 4-6 minutes.
- Add the diced tomatoes, coconut milk, chickpeas, cilantro, vegetable stock, ground cumin, ground thyme, flaky sea salt, and freshly cracked black peppercorns.
- When it comes to blending the ingredients together you have a couple of options: 1. You can ladle the mixture into a blender and blend using the high setting until the mixture is creamy, then transfer the soup back into the Instant Pot and select the Warm setting to keep the soup warm. 2. Or you can leave the ingredients in the Instant Pot and use a handheld or wand mixer to blend all of the ingredients until the mixture is creamy, after blending the soup select the Warm setting to keep the soup warm.
CREAMY CHICKPEA AND PUMPKIN SOUP WITH ... - PLANTY DELIGHTS
From plantydelights.com
Servings 4Category Soup
- Wash the pumpkin, cut off the ends, cut the pumpkin in half, remove the seeds and the strings from the center, and cut the pumpkin halves into cubes.
- Heat oil in a large pot and sauté the chopped garlic over medium heat until fragrant and beginning to brown.
- Add the diced pumpkin and the spices (turmeric, cumin, sumac) to the pot and sauté briefly until the spices start to become fragrant.
CREAMY VEGAN CHICKPEA SOUP WITH GARLIC AND HERBS - VEGAN ...
From vegancocotte.com
Reviews 29Calories 641 per servingCategory Soup
- Place the contents of a tin of chickpeas into a food processor or blender (liquid included) and blitz for 1-2 minutes until you obtain a smooth paste. Set aside.
- Preheat the oven at 190°C/375°F and line a baking tray with parchement. Drain the other two tins of chickpeas and add 1/2 of a tin to a bowl, together with 1 tsp olive oil, the garam masala and a pinch of salt and pepper. Mix them well, than scatter the chickpeas on the baking tray and roast for 20 minutes in the oven.
- Meanwhile, in a large pot, heat the rest of the olive oil and saute the onion, carrot and parsnip for 5-6 minutes until softened. Add the garlic, thyme, rosemary, and chilli flakes and then stir in the chickpeas paste from step 1.
- Add the rest of the drained chickpeas and vegetable stock, bring to a boil, then lower the heat and simmer for 15-20 minutes with a lid on.
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From mjandhungryman.com
5/5 (6)Total Time 1 hr 10 minsCategory Main Course, Side DishCalories 134 per serving
- Preheat oven to 375 degrees F. Toss cauliflower florets with 2 tablespoons olive oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally until the florets are tender.
- In a large pan, heat 2 teaspoons of oil. Add onion and garlic and cook over moderate heat, stirring occasionally, for about 5 minutes. Stir in curry powder, cumin, ginger, and salt. Add roasted cauliflower, chickpeas, and vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 20-25 minutes.
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CREAMY CHICKPEA SOUP RECIPE-HOW TO MAKE ... - …
From womansday.com
Servings 4Total Time 40 minsCategory SoupCalories 310 per serving
- Add onion, carrots, leek, garlic, and 1/2 tsp salt and cook, covered, stirring occasionally, 5 minutes.
- Add all but 1/4 cup chickpeas and cook, covered, stirring occasionally, until vegetables are tender, 5 to 6 minutes.
- Add vegetable broth and 2 cups water and bring to a boil, then reduce to a simmer until vegetables are very tender, 10 to 12 minutes.
CREAMY CHICKPEA AND GARLIC SOUP RECIPE - FOOD.COM
From food.com
Servings 15Total Time 20 minsCategory CornCalories 157 per serving
- Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes.
- Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one.
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CREAMY CHICKPEA + PUMPKIN STEW | HEALTHY VEGAN DINNER
From simplyquinoa.com
4.5/5 (6)Calories 179 per servingCategory Soup
- Heat oil in a large saucepan or dutch oven over medium heat. Add onion, carrots, and garlic and saute until carrots have started to soften, about 5 minutes. Season with salt and pepper.
- Add chickpeas, tomatoes, pumpkin, broth and spices and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 - 30 minutes (or longer if desired).
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CREAMY TOMATO CHICKPEA SOUP - COOKING LSL
From cookinglsl.com
Ratings 1Category SoupServings 4Total Time 40 mins
- In a medium pot heat olive oil over medium heat. Cook onions for 1 minute and then add garlic. Cook for another 30 seconds.
CREAMY SPINACH CHICKPEA SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Total Time 1 hr 15 minsServings 6Calories 226 per serving
- Heat 3 tbsp. oil in a medium pot over medium heat and add shallots. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and ginger and cook until aromatic, about 1 minute more.
- Add chickpeas, broth, and salt. Cover and bring to a boil. Reduce to a simmer and cook until flavors are well blended and chickpeas are very soft, about 25 minutes. Add spinach and cook just until softened and bright green, about 2 minutes. Let cool 5 minutes.
- Meanwhile, heat remaining 1 1/2 tbsp. oil in a small frying pan over medium-low heat. Stir in curry powder and cook until aromatic, 30 seconds. Remove from heat.
- Whirl half of soup at a time in a blender, starting on low speed, until very smooth. Ladle into bowls. Just before serving, stir lime juice into curry oil and drizzle over soup. Garnish with mint.
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