GARLIC, SPINACH, AND CHICKPEA SOUP
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
Provided by Dale Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
- In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g
ANDALUSIAN CHICKPEA AND SPINACH SOUP
A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
- Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
- Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams
CHICKPEAS WITH BABY SPINACH
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves three
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
- Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams
HEARTY SPINACH AND CHICKPEA SOUP
Woodsy shiitake mushrooms, protein-rich chickpeas, and brown rice make this quick-cooking soup substantial. A slice of whole-grain bread completes the meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.
- Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
- Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
- Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Nutrition Facts : Calories 455 g, Fat 10 g, Fiber 12 g, Protein 21 g
GARLIC, CHICKPEA AND SPINACH SOUP
Make and share this Garlic, Chickpea and Spinach Soup recipe from Food.com.
Provided by eatrealfood
Categories Spinach
Time 28m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil and sautee garlic and onion until soft and translucent.
- Stir in the coriander and cumin powders and cook till aromatic.
- Pour in stock and add chopped potatoes.
- Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
- Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
- Stir into the soup along with the spinach.
- Bring to a boil while stirring frequently and let simmer another 2 minutes.
- Serve immediately.
GARLIC SPINACH SOUP
The garlic is the star of this creamy soup. Which adapts well to vegetarian diets by using vegetable stock in place of chicken stock. Saw a spinach soup recipe in magazine some time back and then lost it. Made this the other night which am sure is close to what I read.
Provided by Debbwl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot bring spinach, chicken stock, carrot, onion, and garlic to a boil. Reduce heat and simmer 15 minutes.
- Cool slightly and then carefully puree in small batches in a blender.
- Return soup to pot and keep warm on low.
- Mix flour into evaporated milk.
- Stir soup while gradually adding in milk flour mixture.
- Add pepper and nutmeg; heat through. Do not boil.
GARLIC, CHICKPEA & SPINACH SOUP
Make and share this Garlic, Chickpea & Spinach Soup recipe from Food.com.
Provided by Sackville
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
- Stir in the cumin and coriander and cook for one minute.
- Add the stock and potatoes.
- Bring to a boil and simmer for 10 minutes.
- Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
- Mix the cornflour, cream and tahini together.
- Stir into the soup with the spinach.
- Season with salt and pepper to taste.
- Bring to the boil, stirring and simmering for another 2 minutes.
- Sprinkle with cayenne pepper before serving.
Nutrition Facts : Calories 475, Fat 26.9, SaturatedFat 10.8, Cholesterol 54.4, Sodium 387, Carbohydrate 50.8, Fiber 9.3, Sugar 2.2, Protein 11.4
CHICKEN CHICKPEA SPINACH SOUP
Chicken Chickpea Spinach Soup - a healthy hearty and delicious soup that is both high in protein and fibre and a perfect meal for any day of the week
Provided by Siobhan (Slimming Eats)
Categories Soup
Time 36m
Number Of Ingredients 13
Steps:
- Add the olive oil to a deep saucepan over a medium-high heat
- Once the oil is heated add in the onion, carrots and garlic and fry for a few minutes to soften
- Add in the fennel, oregano and paprika and fry for another minute to coat.
- Add in the chickpeas, tomato paste and stock, stir well and then bring to a boil.
- Once it comes to a boil, reduce the heat to a simmer, add a lid and let simmer for 20 minutes.
- Then add in the cooked chicken and spinach and stir until the spinach is all wilted down (a couple of minutes).
- Taste and season as needed with salt and black pepper.
- Serve and enjoy!!
Nutrition Facts : Calories 255 calories, Carbohydrate 24.9 grams carbohydrates, Fat 7.5 grams fat, Fiber 6.9 grams fiber, Protein 22.9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 SERVING, Sodium 503 milligrams sodium, Sugar 6.7 grams sugar
SPINACH GARLIC SOUP
This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results
Provided by MissPenny
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
- Reduce heat; simmer 5 minutes, stirring occasionally.
- Remove from the heat; cool to luke-warm.
- Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
- Add flour; cook and stir over low heat for 3-5 minutes.
- Add to spinach mixture.
- Puree in small batches in a blender or food processor until finely chopped.
- Place in a large saucepan.
- Add cream, milk, and pepper, heat through but do not boil.
MEDITERRANEAN SPINACH CHICKPEA STEW
This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East. My mom made her spinach stew, Egyptian-style using lean ground beef, but I opted for a vegan option, which is just as hearty and satisfying, thanks to chickpeas!
Provided by Suzy Karadsheh
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
- Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
- Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
- While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
- Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
- Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.
Nutrition Facts : Calories 245.3 kcal, Carbohydrate 42.2 g, Protein 15.4 g, Fat 4 g, SaturatedFat 0.4 g, Sodium 536.8 mg, Fiber 13.5 g, Sugar 7.9 g, UnsaturatedFat 2.2 g, ServingSize 1 serving
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VEGAN GARLIC CHICKPEA SOUP - THE CLEVER MEAL
From theclevermeal.com
4.6/5 (9)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.
MOROCCAN CHICKPEA, CARROT, AND SPINACH SOUP - FOOD & …
From foodandwine.com
5/5 (3)Category Vegetarian SoupServings 4-6Total Time 1 hr 10 mins
- Drain chickpeas, reserving liquid. Taste chickpea liquid to determine if you want to use it for the soup; it should have a mild flavor and no off taste. Pour into a quart-size measuring cup, and add enough water to equal 1 quart. If the bean liquid doesn't taste right to you, discard it, and measure 1 quart cool water. Set aside.
- Heat 3 tablespoons oil in a large heavy-bottomed pot or medium Dutch oven over medium. When shimmering, add carrots. Cook; stirring occasionally, until slightly softened, about 4 minutes. Add onion and 1/4 teaspoon salt; cook, stirring often, until onions are golden in spots, about 10 minutes. Push onion mixture to one side of pan; add garlic, cumin, ginger, turmeric, cayenne, and remaining 1 tablespoon oil to empty side of pan. Cook, stirring spice mixture constantly, until fragrant and spices coat bottom of pan, 30 seconds to 1 minute.
- Add chickpeas, reserved 1 quart of bean liquid and water, and remaining 1 teaspoon salt to pan. Partially cover, and bring to a simmer over medium. Reduce heat to low, and gently simmer, partially covered, until chickpeas and carrots are very tender but chickpeas still hold their shape, about 30 minutes. (You should have about 5 1/2 cups of the cooked bean mixture. If needed, add additional water to equal 5 1/2 cups.)
- Transfer 1 cup chickpea mixture to a blender, taking care to get a good mix of solids and liquid. Process until smooth, about 40 seconds; return to pan. Return the soup to a gentle simmer over medium.
CHICKPEA AND SPINACH SOUP RECIPE - EMERIL LAGASSE | …
From foodandwine.com
3/5 Servings 8
- In a large saucepan, cover the chickpeas with 3 inches of water and bring to a boil. Cover partially and cook over moderately low heat until the chickpeas are tender, about 1 hour; drain.
- Wipe out the saucepan used to cook the chickpeas and add 1/4 cup of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic, bay leaves and crushed red pepper and cook for 2 minutes. Add the water and bring to a boil. Add the chickpeas and cook over moderate heat until very tender, about 10 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the bay leaves.
- In a blender, puree the soup in batches until smooth or puree it using an immersion blender. Season with salt. Serve in soup plates; drizzle with olive oil.
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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4.7/5 (3)Category DinnerCuisine HealthyCalories 278 per serving
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From makingthymeforhealth.com
5/5 (36)Category Dinner, SoupCuisine AmericanCalories 325 per serving
- In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt & pepper, and cook for 3 minutes. Add the carrot, garlic, and spinach then continue to cook for about 2 minutes.
- To the pot, add the vegetable broth, diced tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes. Add the chickpeas and cook for 5 more minutes, until heated through.
- Remove the sprig of rosemary then squeeze in the juice of 1 lemon and stir to combine. Serve warm and enjoy!
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.
- Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste.
MEDITERRANEAN CHICKPEA SOUP - THE CLEVER MEAL
From theclevermeal.com
5/5 (7)Servings 4Cuisine MediterraneanCategory Main Course, Soup
- Warm the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, paprika, oregano and bay leaves. Cook until fragrant while stirring frequently, about 1 minute.
- Pour in the diced tomatoes, the frozen spinach, the broth and 1/2 tsp of salt. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 10 minutes.
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From bhg.com
5/5 (20)Total Time 25 minsServings 8Calories 265 per serving
- In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally.
- Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings.
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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!
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