Potato And Chickpea Soup With Yogurt Food

HEARTY CHICKPEA SOUP

Steps:

• In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
• Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
• In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).
• Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!

CHICKPEA AND POTATO SOUP

Steps:

• Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
• Get Rachael's shopping list for this episode's recipes here.

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 POTATO AND CHICKPEA SOUP

Steps:

• Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
• Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
• Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

POTATO AND CHICKPEA SOUP WITH YOGURT

Steps:

• Cut the meat into 1/2-inch cubes. In a 4-quart saucepan, combine the meat and 8 cups water. Bring to a boil and skim carefully. Add the drained chickpeas, reduce heat, cover and simmer for 1 hour. Up to this point, the soup can be prepared one day in advance.
• About 1 hour before serving, peel potatoes and cut into 1/2-inch cubes. Add potatoes and 1 teaspoon salt to the soup base, and cook until tender.
• In a second saucepan, whisk the yogurt with the egg, flour and 1 tablespoon of the oil or butter, until completely smooth. Set yogurt mixture over low heat, and turn off heat under the soup. Gradually stir 2 cups of the hot soup base into the yogurt mixture in order to raise its temperature. When the temperature of the yogurt is hotter than the temperature of the soup (test by touching), pour the yogurt mixture back into the soup, stirring constantly over low heat, until it just comes to a boil, about 15 minutes. Correct the seasoning with salt. Transfer to a soup tureen.
• Press the black pepper and safflower threads through a fine sieve. Place the powdered spices in the center of the soup. Heat the remaining tablespoon of oil or butter in a small pan or skillet; bring to a sizzle, pour over the spices and stir gently to create swirls. Cover the soup and wait 5 minutes before serving.

CURRIED POTATOES AND CHICKPEAS

Steps:

• Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
• Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
• Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
• Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

SPICED CHICKPEA & POTATO FRY-UP

Steps:

• Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
• When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.

CHICKPEA AND POTATO SOUP

Steps:

• Put chickpeas onions and 8 cups of water into a pot and bring to the boil.
• Cover partially, turn heat to low and simmer for 1 hour.
• Add the potatoes, salt, spices and another 3/4 cup of water.
• Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours.
• Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.

POTATO/YOGURT SOUP

Steps:

• First peel and slice potatoes and rinse in cold water.
• Place potatoes in a heavy large pan and cover with water, just to cover.
• Boil until soft but not mushy.
• Pour about half of the water off of the potatoes, but save half, the starch that boils off the potatoes helps the soup to thicken and holds more nutrients.
• Add yogurt and spices and simmer 5-10 minutes to let the flavors mingle, and serve.
• I like a little shredded cheese in mine, Grew up with Cheddar, but like Mozzarella now.