SPICY GARBANZO SOUP
Make and share this Spicy Garbanzo Soup recipe from Food.com.
Provided by Parsley
Categories Clear Soup
Time 33m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil. Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
- Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
- Add broth, garbanzos, corn, and tomatoes. Heat to a boil.
- Reduce heat and simmer on low for about 20 minutes.
- Serve in bowls and dallop with some sour cream, if desired.
ITALIAN VEGAN GARBANZO BEAN SOUP
Steps:
- In a large pot, heat the olive oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, the celery, and the fennel. Cook for about 4 minutes.
- Stir in a can of diced tomatoes, the chickpeas, and three cups of vegetable broth. Cook for about 15 minutes. Then add the cherry tomatoes and the spinach and cook for another 2-3 minutes.
- Season with fresh parsley, oregano, thyme, salt, and pepper.
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
VEGAN ITALIAN GARBANZO BEAN SOUP
This tomato-based garbanzo bean soup is full of vegetables and the twist of fennel seed will keep your taste buds dancing the whole bowl through.
Provided by PalouseBrand
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h54m
Yield 4
Number Of Ingredients 15
Steps:
- Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
- Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
- Spread garbanzo beans on a baking sheet and remove skins.
- Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
- Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 32.9 g, Fat 5.7 g, Fiber 8 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 698.8 mg, Sugar 9.1 g
MOROCCAN CHICKPEA SOUP
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
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
VEGAN GARBANZO BEAN SOUP
This Vegan Garbanzo Bean Soup is so tasty and doesn't take too much effort to cook up. I offer two versions - one with an instant pot and one stove top.
Provided by Jen
Number Of Ingredients 17
Steps:
- Okay, for starters, you want to make sure to soak your beans the night before if you do NOT have an instant pot. Place them in a large bowl and cover with enough water (the beans will suck in water so make sure to use enough), I use about 6 cups of water. If you forgot to soak them the night before, or you're in a time crunch, read my notes below for quick soaking method.
- Once beans have soaked, drain and rinse the beans one last time. And let's get cooking!
MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)
An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.
Provided by Guillermo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
- Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
- Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
- Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g
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.
BASQUE GARBANZO BEAN SOUP
My mother got this recipe from one of her "Women's magazines". It has been a favorite ever since. It can also be served over couscous.
Provided by mischiefmanaged
Categories Chicken Breast
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Saute pepperoni or sausage in oil.
- Flour & brown chicken in same pan.
- Add onion.
- Add remaining ingredients.
- Simmer on Low for 30 minutes.
- Serve with a nice, crusty French or Italian bread.
Nutrition Facts : Calories 365.4, Fat 17.4, SaturatedFat 4.7, Cholesterol 45.2, Sodium 729.7, Carbohydrate 33.9, Fiber 8.2, Sugar 5.4, Protein 19.5
GARBANZO BEAN SOUP
Make and share this Garbanzo Bean Soup recipe from Food.com.
Provided by Naner
Categories Clear Soup
Time 1h
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients to stock pot.
- Cook on medium heat for about 20-25 minutes, until potatoes are tender.
- Serve in soup bowls, and sprinkle with grated cheese and serve with warm tortillas or corn muffins.
- Enjoy.
POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
GARBANZO SOUP WITH HAM AND BROAD BEANS
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.
- Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.
GARBANZO BEANS CHICKPEA SALAD
Loaded with garbanzo beans, fresh vegetables, and feta cheese, Chickpea Salad is a healthy dish packed with proteins.
Provided by Izzy
Time 5m
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
- In a large bowl, mix together the rest of the ingredients.
- Add the salad dressing. Toss to coat. Serve and enjoy!
GARBANZO BEAN SOUP
This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!
Provided by JENYRUT
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
- Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 95 g, Fat 4.6 g, Fiber 11.9 g, Protein 18.9 g, SaturatedFat 0.6 g, Sodium 821.5 mg, Sugar 4.4 g
GARBANZO BEAN SOUP
Make and share this Garbanzo Bean Soup recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Put everything into a large pot and cook for 4 or 5 hours.
- Water can be added as needed.
Nutrition Facts : Calories 547.1, Fat 29.1, SaturatedFat 9.4, Cholesterol 56.8, Sodium 1572.7, Carbohydrate 49.6, Fiber 8.1, Sugar 3.5, Protein 22.4
GARBANZO BEAN SOUP WITH SAFFRON
Steps:
- Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.
TUSCAN GARBANZO BEAN SOUP
Make and share this Tuscan Garbanzo Bean Soup recipe from Food.com.
Provided by nikkid
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- cook pasta according to directions.
- at same time, in a medium saucepan , heat oil over medium heat. add onion, garlic, rosemary and red pepper flakes.
- add chicken broth, tomatoes, carrot and garbanzo beans, reserve 1 cup beans.
- bring to boil, stir occasionally, then reduce heat and simmer 15-20 minutes.
- puree vegetable mixture in food processor and return to saucepan.
- add drained pasta and reserved beans and heat through, add extra broth if soup is too thick.
- top with cheese.
Nutrition Facts : Calories 343.1, Fat 9.1, SaturatedFat 1.8, Cholesterol 2.2, Sodium 1294.8, Carbohydrate 50.5, Fiber 7.5, Sugar 5.1, Protein 15.6
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