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
EASY TO MAKE CHICKPEA VEGETABLE SOUP
A warm and cozy, easy to make Chickpea Vegetable Soup that screams all things comfort food. This simple gluten free and dairy free recipe made with veggies like tomatoes, potatoes, beans and spices makes for a hearty lunch or dinner any time of the year.
Provided by Rebecca
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Heat oil in a large soup pot over medium heat. Add the onions and cook, stirring frequently, until the onions are soft and just translucent. Add the peppers, carrots and potatoes. Cook stirring frequently for about 5 minutes.
- Add the garlic to pot along with the other spices (paprika, Italian spice blend, cumin and dill) salt and a couple grinds of black pepper. Cook until fragrant, about 1 minute.
- Add the tomatoes and all their juices to the pot. Stir to incorporate and make sure scrape any browned bits off the bottom of the pot, if any. You can break up the large tomatoes with a wooden spoon, if you prefer. Stir in the vegetable stock.
- Add the chickpeas and chopped kale. Continue to stir until kale becomes wilted.
- Bring soup to a gentle boil (raising the heat to medium-high then reducing the heat back to medium to maintain a gentle boil) and cook until the potatoes are soft, 20-25 minutes. Season with additional salt and pepper, if needed.
- Serve with freshly chopped cilantro, fresh squeezed lemon juice, sprinkle red pepper flakes or hot sauce.
CHICKPEA VEGETABLE SOUP
This healthy Chickpea Vegetable Soup recipe is so simple to make! A comforting, hearty and healthy vegetable soup packed with chickpeas and loads of veggies. Just add everything to a soup pot and simmer!
Provided by Katerina | Diethood
Categories Dinner
Time 35m
Number Of Ingredients 15
Steps:
- Heat butter and oil in a soup pot over medium heat.
- Add onions, carrots, celery, garlic, bay leaf, salt and pepper; stirring occasionally, cook for 6 to 8 minutes, or until vegetables are tender.
- Stir in chickpeas and tomatoes; season with turmeric.
- Add chicken broth and water; mix until well combined, turn up heat to high and bring mixture to a boil.
- Lower heat to a simmer and continue to cook for 10 more minutes.
- Remove from heat.
- Taste for seasonings and adjust accordingly.
- Garnish with parmesan cheese and parsley.
- Serve.
Nutrition Facts : Calories 179 kcal, Carbohydrate 23 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 842 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
CHICKPEA SOUP
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
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.
EASY MEDITERRANEAN CHICKPEA SOUP RECIPE
Comforting and nutritious, this chickpea soup is filled with sweet potatoes, vegetables, and warm spices. It's even better the next day, making it a delicious make-ahead meal. I've got all the tips for using dried chickpeas instead of canned, and instructions for a hands-off slow cooker version, too!
Provided by Suzy Karadsheh
Time 50m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 170 kcal, Carbohydrate 33.5 g, Protein 6.9 g, Fat 2.1 g, SaturatedFat 0.3 g, Sodium 403.9 mg, Fiber 7.9 g, Sugar 9.6 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
CHICKPEA, VEGETABLE AND TUNA SOUP
Soups are quick to make and so very easy on the budget. They are perfect for a busy day -- and are a great way to use fresh veggies as well as what's in the cupboard. Use the chile only if you are a fan of heat. This recipe has been created for the Dining on a Dollar competition.
Provided by Leggy Peggy
Categories Low Cholesterol
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Heat the butter and oil in a pan over high heat.
- Add onion and garlic and saute until onions are transparent (about 5 minutes).
- Add the carrots and zucchini and saute another 2 minutes.
- Add the tomato sauce, water, dried onion, stock cubes, basil, parsley and oregano and chile, if used.
- Bring to a boil, stirring, then reduce heat. Cover and simmer for 15-20 minutes. Stir occasionally.
- Then add the mushrooms, corn kernels, chickpeas and tuna. Be sure to add the juice from the mushrooms and corn.
- Simmer for 5-10 minutes or until the carrots are tender and everything is heated through. Stir occasionally.
- Check for seasoning.
- Ladle soup into bowls and sprinkle each serving with 2-3 tablespoons of grated cheese.
- Garnish with chopped cilantro if desired.
Nutrition Facts : Calories 326.1, Fat 11.6, SaturatedFat 5, Cholesterol 27.2, Sodium 993.1, Carbohydrate 44, Fiber 8, Sugar 6.5, Protein 16.3
INDIAN CHICKPEA & VEGETABLE SOUP
Healthy, flavour-packed and low-cost, this soup's ideal for taking to work for lunch
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 25m
Yield Makes 4 lunches
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you've got a microwave at work, chill and heat up for lunch. Great with naan bread.
Nutrition Facts : Calories 168 calories, Fat 6 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.66 milligram of sodium
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