Puree Of Chickpea Soup Food

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PUREE OF CHICKPEA SOUP



Puree of Chickpea Soup image

Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, soups and stews

Time 8h30m

Yield Serves four

Number Of Ingredients 9

1/2 pound chickpeas (about 1 1/8 cups), washed and picked over
2 tablespoons extra virgin olive oil
1/2 medium size red onion, chopped
2 to 3 large garlic cloves, green shoots removed, minced
1 teaspoon cumin seeds, ground
1/2 teaspoon coriander seeds, ground
Salt to taste
2 tablespoons freshly squeezed lemon juice, plus additional for drizzling
Chopped fresh mint for garnish

Steps:

  • Soak the chickpeas in 1 quart water for six hours or overnight. Drain.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, spices and a generous pinch of salt. Cook, stirring, for about a minute, until the mixture is fragrant. Add the chickpeas and 6 cups water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour. The beans should be very tender.
  • Puree the soup in a blender (in small batches, covering the top with a dish towel to avoid hot splashes) or with an immersion blender until smooth. Put through a strainer for a very smooth texture, pushing it through with the bottom of a ladle or a spatula. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesn't stick. Stir in the remaining tablespoon of olive oil and the lemon juice. Taste and adjust seasonings.
  • Serve, garnishing each bowl with a few drops of olive oil or lemon juice if desired and a sprinkle of chopped fresh mint.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 187 milligrams, Sugar 7 grams

PUREED CHICKPEA SOUP



Pureed Chickpea Soup image

The Pureed Chickpea Soup recipe out of our category Vegetable Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 30m

Yield 4

Number Of Ingredients 9

2 Tbsps Oil
1 Tbsp butter
1 onion (finely chopped)
2 cloves garlic cloves (finely chopped)
1 tsp ground Cumin
1 tsp Turmeric
2 cups canned chickpeas (garbanzos)
3 cups vegetable stock
4 Tbsps Sour cream

Steps:

  • Heat the oil and butter in a large pan and gently cook the onions until soft but not brown.
  • Add the garlic, cumin and turmeric, cook for 2 minutes then add the chickpeas and the stock. Bring to a boil and simmer for 15 minutes.
  • Remove 4 tablespoons of the chickpeas to use as garnish then puree the mixture with a hand blender or in a food processor. Pass through a fine sieve if desired. Gently reheat, add 2 tablespoons of the sour cream and season with salt and pepper. Add a little more stock or water if the soup is too thick.
  • Pour into bowls and garnish with the remaining chickpeas and sour cream.

PUREED CHICKPEA SOUP - PASSATO DI CECI



Pureed Chickpea Soup - Passato Di Ceci image

This is a Tuscan pureed garbanzo soup by Anne Burell with the wonderful flavors of garlic, rosemary and thyme. It's creamy and delicious and really is a meal by itself.

Provided by gemini08

Categories     Lunch/Snacks

Time 14h

Yield 6 bowls, 4-6 serving(s)

Number Of Ingredients 15

extra virgin olive oil
1/4 lb pancetta, cut into 1/2 inch dice
1 large onion, cut into 1/2 inch dice
2 celery ribs, cut into 1/2 inch dice
1 large carrot, cut into 1/2 inch dice
6 garlic cloves, smashed, divided
2 pinches crushed red pepper flakes
kosher salt
1 lb chickpeas, soaked overnight
2 quarts chicken stock
1 bunch fresh thyme
3 bay leaves
1 quart water
3 sprigs rosemary, finely chopped
5 -6 slices country bread, cut into 1/2 inch cubes

Steps:

  • Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When it starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed pepper and season lightly with salt.
  • Sweat the veggies for 6 - 7 minutes or until they become very aromatic and begin to soften.
  • Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water.
  • Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 - 2 hours.
  • Turn off the heat, season the water with salt and let sit for 15 - 20 minutes.
  • Fill a skillet with olive oil until it is about 1/2 inch deep, add the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed pepper and bring it to a medium heat. Remove the garlic once it's golden.
  • Add the bread cubes and cook until they start to become crispy and golden.
  • Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil.
  • Add the infused oil to the soup, Puree the soup in a food processor, blender or food mill, correct the seasoning and consistency if necessary.
  • If the soup is too thin, cook it a little more to reduce it, if it's too thick, thin it by adding more stock or water.
  • Ladle the soup into serving bowls, top with the croutons and fried garlic chips and finish with a drizzle of olive oil.

Nutrition Facts : Calories 571.3, Fat 8.7, SaturatedFat 2.1, Cholesterol 14.4, Sodium 1473.3, Carbohydrate 95.1, Fiber 8.5, Sugar 12.5, Protein 28.1

PUREED CHICKPEA SOUP - PASSATO DI CECI



Pureed Chickpea Soup - Passato di Ceci image

Provided by Anne Burrell

Categories     main-dish

Time 14h25m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
1/4 pound pancetta, cut in 1/2-inch dice
1 large onion, peeled and cut in 1/2-inch dice
2 celery ribs, cut in 1/2-inch dice
1 large or 2 small carrots peeled and cut in 1/2-inch dice
6 garlic cloves, smashed, divided
2 pinches crushed red pepper flakes
Kosher salt
1 pound chickpeas, soaked in water overnight
2 quarts chicken stock
1 bundle fresh thyme
3 bay leaves
1 quart water
3 sprigs rosemary, leaves finely chopped
5 to 6 (1/2-inch) slices country style bread, cut into 1/2-inch cubes

Steps:

  • Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.
  • Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
  • Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
  • Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
  • Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
  • See ya ladle!

CHICKPEA PURéE



Chickpea Purée image

Provided by Suzanne Goin

Categories     Condiment/Spread     Food Processor     Garlic     Appetizer     Sauté     Quick & Easy     Chickpea     Seed     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 teaspoon cumin seeds
3/4 cup extra-virgin olive oil, divided
3 large garlic cloves, minced
3 cups drained canned chickpeas (garbanzo beans; from about three 15-ounce cans), liquid reserved
1 teaspoon coarse kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

Steps:

  • Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
  • Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

CHICKPEA PUREE



Chickpea Puree image

From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops.

Provided by lindseylcw

Categories     Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 10

250 g cooked chickpeas
2 garlic cloves, peeled
1 large red chili pepper
150 g fresh coriander
150 g fresh mint leaves, only
1 lemon, juice of
1 tablespoon tahini
2 tablespoons Greek yogurt
1 1/2 teaspoons roasted mixed spice
50 ml extra virgin olive oil

Steps:

  • Drain and rinse chick peas.
  • Place in a blender with the garlic and chilli, chop the coriander and mint and place into blender, add rest of ingredients and blend to a puree, do not over blend.
  • Taste and adjust seasoning with sea salt and fresh ground black pepper, you may need more salt than you may think.

Nutrition Facts : Calories 235.8, Fat 13.9, SaturatedFat 1.9, Sodium 220.1, Carbohydrate 24.6, Fiber 7.4, Sugar 1.2, Protein 6.3

PURéE OF CHICKPEA SOUP



Purée of Chickpea Soup image

Number Of Ingredients 10

2 tablespoons unsalted butter
1 medium onion, chopped
1 medium carrot, chopped
2 cloves garlic (large), chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/8 teaspoon crushed red pepper
3 cups , cooked garbanzo beans, (garbanzo beans), canned or homemade, drained
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 tablespoon chopped fresh cilantro

Steps:

  • 1. In a medium saucepan, melt the butter over medium heat, and cook the onion, carrot, and garlic, stirring often, 5 minutes. Add the cumin, salt, and crushed pepper. Cook l minute. Add the drained chickpeas and the chicken broth and cook 1 minute. 2. Transfer the soup mixture to a blender or food processor and purée until smooth. 3. Return the soup to the pan, and bring to a boil, partially covered, over medium-low heat. Reduce the heat to low, cover, and simmer, stirring frequently, 8 to 10 minutes to blend the flavors. Serve the soup hot, sprinkled with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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