Curried Tomato Chick Pea And Spinach Soup Food

CHICKPEA, TOMATO & SPINACH CURRY

Steps:

• Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
• Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

EASY MEDITERRANEAN CHICKPEA SOUP RECIPE

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!

CURRIED TOMATO, CHICK PEA AND SPINACH SOUP

Steps:

• Saute Onion, Garlic & zucchini in cooking oil in large pot or dutch oven until onion is soft.
• Add curry paste, heat & stir for about one minute.
• Add next four ingredients, bring to boil on medium-high.
• Add chick peas, spinach and salt, heat & stir for about three minutes until heated through.
• Add lemon zest.and stir.

CHICKPEA, SPINACH AND TOMATO COUSCOUS

Steps:

• Heat the olive oil and add the onions. Cook over medium heat for about 10 minutes or until onions are golden. Stir often.
• Add the garlic, spices and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes.
• Add the tomatoes, spinach, chickpeas, lemon juice and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick.
• Prepare the couscous grain according to package directions.
• Serve vegetables over warm couscous and decorate with fresh coriander. Enjoy!

SPINACH & CHICKPEA CURRY

Steps:

• Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
• Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

CHICKPEAS WITH TOMATOES & SPINACH

Steps:

• Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
• Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
• Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.