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
HEARTY CHICKPEA & SPINACH STEW
This satisfying stew comes together in a snap. Mashed chickpeas add body to the broth, and tomato paste adds a savory note without piling on the sodium. To simplify the prep, look for chopped fresh onion and shredded carrot or a soup starter mix in the produce section.
Provided by Patsy Jamieson
Categories Ground Turkey Recipes
Time 30m
Number Of Ingredients 15
Steps:
- Mash 1 can chickpeas with a potato masher or fork. Set aside.
- Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds, and crushed red pepper; cook, crumbling with a wooden spoon, until the turkey is no longer pink, 2 to 3 minutes. Add onion, carrots, and garlic (or garlic powder); cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomato paste; cook, stirring, for 30 seconds.
- Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover and bring to a simmer. Reduce heat to medium and cook, covered, at a brisk simmer until the vegetables are tender and the flavors have blended, about 10 minutes.
- Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through, 1 to 2 minutes. Ladle the soup into bowls. Garnish each serving with 1 Tbsp. Parmesan, if desired.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 41.3 g, Cholesterol 48.8 mg, Fat 13.4 g, Fiber 13.1 g, Protein 32.4 g, SaturatedFat 2.5 g, Sodium 643.1 mg, Sugar 10 g
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
HEARTY SPINACH AND CHICKPEA SOUP
This is my all-time favorite soup. I saw Martha Stewart make it on her show. This recipe is adapted from Body + Soul magazine, February 2006. Very healthy and oh so tasty!
Provided by Linda Knowles
Categories Vegetable Soup
Number Of Ingredients 12
Steps:
- 1. In a large saucepan, bring 2 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.
- 2. Meanwhile, in a large saucepan or Dutch-oven, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover, and remove from heat.
- 3. Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir cooked rice and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
- 4. Stir in spinach; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
HEARTY SPINACH AND CHICKPEA SOUP
Sitck to your ribs hearty soup - the rosemary in this soup makes for a wonderful aromoa!
Provided by Malinda Coletta
Categories Other Soups
Number Of Ingredients 12
Steps:
- 1. In a large saucepan, bring the water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to simmer. Cover and cook until rice is tender and has absorbed all the liquid, 30 to 40 minutes.
- 2. Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Cook onions, stirring occasionally, until tender, about 5 minutes. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
- 3. Stir rice and chickpeas into broth mixture; return to a boil. Reduce to a simmer, cover, and continue cooking 5 minutes more to allow flavors to blend.
- 4. Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Add 1/2 teaspoon salt, to taste, and season with pepper. Serve immediately, sprinkled with grated Parmesan and drizzled with more oil.
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
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.
HEARTY SPINACH AND CHICKPEA SOUP
Make and share this Hearty Spinach and Chickpea Soup recipe from Food.com.
Provided by spatchcock
Categories Clear Soup
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 4 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.
- Meanwhile, in a large saucepan or Dutch-oven, heat oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms; 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 is not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice (reserve remaining rice for another use) and chickpeas into 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; cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Nutrition Facts : Calories 672.4, Fat 13.5, SaturatedFat 4, Cholesterol 11, Sodium 683.1, Carbohydrate 114.4, Fiber 11.1, Sugar 5.2, Protein 27.9
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
LENTIL CHICKPEA & SPINACH SOUP
A warm hearty, spicy and healthy soup; delicious and warming for that cold winters day
Provided by holliebaker
Time 45m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Chop the onions and fry them in the oil for 5 mins, then make the stock and pour into the saucepan along with the lentils, half the chikpeas and the tomatoes. Bring to the boil and simmer for 15 mins
- Blend up everything until smooth, pour back into the pan and then add the rest of the chickpeas, the cumin, salt, vinegar, garlic and spinach and simmer for 5 mins
- Pour it all into the blender again and pulse 2 or 3 times quickly
- serve!
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4.7/5 (6)Estimated Reading Time 5 mins
- Heat the oil and fry the sweet potato, celery and onion and fry for 8 mins until soft. Then add the garlic and stir fry for 30 sec.
- Add in the chickpeas, tomatoes, stock, herbs, salt and chilli, bring to the boil and then simmer for 8 mins. Then add in the pasta and simmer for between 8-10 mins until the pasta is cooked.
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5/5 (1)Total Time 45 minsCategory Soup, StarterCalories 425 per serving
- Crisp chickpeas (Optional- See notes): Heat 1 ½ tablespoons of oil in a large pot or saucepan over medium-high heat. Add 1 cup of chickpeas and stir to coat in oil. Cook, stirring occasionally, for 6-8 minutes, or until chickpeas are crispy. Turn off heat and use a slotted spoon to remove the chickpeas to a paper towel lined plate. Season generously with salt and set aside.
- Sauté vegetables: Turn heat to medium and add the remaining 3 TBS of olive oil - heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3-4 minutes. Add the carrots and celery and season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.
- Add the beans & aromatics: Add the remaining chickpeas, garlic, oregano, basil and red pepper flakes. Stir to coat. Cook, stirring frequently, until the beans are lightly golden, about 3-4 minutes.
- Add liquids: Add 6 cups of stock, scrapping up any brown bits on the bottom of the pan. Stir in both types of tomatoes, bay leaves and parmesan rind. Increase heat to high and bring to a rapid simmer. Reduce heat to maintain a gentle simmer and cook for 4 minutes.
HEARTY CHICKPEA SOUP - PREVENTION
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Cuisine AmericanEstimated Reading Time 1 minServings 4Total Time 45 mins
- Cook the celery, carrot, onion, and garlic, stirring occasionally, for 3 minutes, or until starting to soften.
ADDICTIVE HEARTY CHICKPEA SOUP IS A FAST AND EASY MEAL ...
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Servings 12Calories 331 per servingTotal Time 1 hr
- Chop up onion and celery. Saute with steak seasoning in the olive oil in a large dutch oven or 5 qt saucepan until tender. Keep heat on low.
- Strain 1 can of garbanzo beans and add about 1 cup of chicken broth and puree in a blender or food processor.
- Add the rest off the chicken broth to the onion and celery and the pureed garbanzo beans and mix.
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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.
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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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!
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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.)
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5/5 (582)Author Amy BeckettServings 4Total Time 30 mins
- Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
- Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
- Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
- Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
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