Pumpkin Chickpea Soup Food
CHICKPEA AND ROAST PUMPKIN SOUP
Provided by Food Network
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes. Serve with grilled bread.
COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME
Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It's a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.
Provided by Melissa Clark
Categories dinner, easy, weekday, beans, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
- Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
- Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
- Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
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- Preheat the oven to 400ºF. Lay out chickpeas on a nonstick half sheet pan and roast for 25-35 minutes, or until crunchy.
- Heat a large soup pot over medium-high heat, and melt oil. Add onion and caramelize using these instructions. Add a pinch of salt and sugar to the onions and allow onions to brown on one side, then flip them in one move and do not stir again, allowing onions to brown on other side. Add garlic cloves, stir, and cook for 1-2 minutes, until garlic becomes fragrant and slightly brown. Add 2 cups broth and scrape up the brown bits stuck to the bottom of the pan using a wooden spoon.
- Turn off heat, add chickpeas, and use an immersion blender to blend the soup until smooth. Alternatively, transfer soup in batches to a blender, and blend until smooth. Once soup is completely smooth, stir in pumpkin puree. Turn flame back on to medium-high heat and bring soup to a simmer. Thin out with more broth as needed. Season with salt and pepper to taste.
- Once chickpeas have finished roasting, toss them in olive oil to lightly coat then season with salt, pepper, and your choice of seasoning.
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- Preheat oven to 180C / 350F, place pumpkin on a baking tray and cover in 1 tbsp of olive oil. Roast for 20 minutes or until softened and browned.
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- Saute: In a large dutch oven or pot, heat oil over medium-high heat, add onions and cook until translucent, about 5 minutes. Add garlic, ginger and spices, cook another minute or until fragrant.
- Simmer: Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, good pinch of salt and raisins, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, or until pumpkin is fork tender.
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- Heat oil in a large saucepan or dutch oven over medium heat. Add onion, carrots, and garlic and saute until carrots have started to soften, about 5 minutes. Season with salt and pepper.
- Add chickpeas, tomatoes, pumpkin, broth and spices and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 - 30 minutes (or longer if desired).
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