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!
Nutrition Facts : Calories 530 kcal, Carbohydrate 81 g, Protein 23 g, Fat 13 g, SaturatedFat 1 g, Sodium 338 mg, Fiber 19 g, Sugar 11 g, ServingSize 1 serving
CHICKPEA PASTA WITH SAUSAGE AND ESCAROLE
Gluten-free pastas are tastiest with olive oil-based pan sauces that don't thicken too much, which can make the pasta feel gummy. Pasta with chickpeas and greens is a classic dish from the Puglia region of Italy. In our riff with chickpea pasta, we added sausage to complement the earthy flavors of the greens and noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, 1 to 2 minutes shy of the package directions. Reserve 1 1/4 cups pasta water, then drain.
- Heat a large skillet over medium heat. Add 2 tablespoons of the olive oil. Crumble in the sausage and cook until no longer pink, 2 to 3 minutes. Add the onion and cook until golden and wilted, about 4 minutes.
- Add the escarole, red pepper flakes and 1/2 cup pasta cooking water. Cover and cook until the escarole has just wilted, 3 to 4 minutes. Increase the heat to reduce the liquid in the skillet and thicken it slightly, about 1 minute.
- Add the pasta to the simmering sauce and drizzle with the remaining 2 tablespoons olive oil. Toss well, adding a little more of the reserved pasta water if it seems dry. Remove the skillet from the heat. Sprinkle with the Parmesan and Pecorino, toss and serve immediately.
CHICKPEA SOUP
The vegetarians in your life will love you when you set this flavorful soup in front of them. Chickpeas are packed with protein and make for a comforting cup of soup that truly serves as a meal.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the oil over low heat. Add the garlic and fry until golden, 1 minute. Add pepper flakes, parsley, chickpeas, salt, pepper to taste and 6 cups of water. Increase heat to medium-high and bring to a boil. Lower the heat to medium, cover, and simmer 20 minutes. Remove half the chickpeas and mash. Return the mashed chickpeas to the saucepan and continue to simmer for 10 minutes. Taste and add more salt and pepper if necessary. Drizzle with olive oil and serve with bread.
SAUSAGE & CHICKPEA SKILLET
This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.
Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 619mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
SAUSAGE AND CHICKPEA SOUP
This is so easy but so flavorful--I couldn't believe how little time it took to prepare. If you want something spicier use chorizo or hot Italian sausage. You can also eat this over rice, quinoa, or couscous. I topped mine with avocado and cilantro but didn't have any lime wedges or sour cream, and it was still delicious. YUM! Recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, heat a drizzle of oil over medium-high heat.
- Add the sausage and garlic and saute until the sausage is golden brown and cooked through, breaking it up with a spoon.
- Add the jalapeno and cumin and cook for another minute or two.
- Add the tomatoes and tomato juice, chickpeas, and stock and bring to a simmer.
- Reduce the heat to medium-low and simmer for 30 minutes, until everything is cooked through and the broth has thickened slightly.
- Add a squeeze of lime, season with salt and pepper, and serve hot, topped with sour cream, chopped avocado, and fresh cilantro. Serve with extra lime wedges alongside.
Nutrition Facts : Calories 272.4, Fat 4.7, SaturatedFat 1, Cholesterol 7.2, Sodium 710.5, Carbohydrate 44.9, Fiber 6.9, Sugar 6.7, Protein 13.9
CHORIZO, SHRIMP AND CHICKPEA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
- Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
- Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
- Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.
Nutrition Facts : Calories 680, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 1602 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 45 grams, Sugar 7 grams
CALEB'S SAUSAGE, KALE & CHICKPEA SOUP
My brother-in-law made this soup for us & it was AMAZING!!! I think he got it from a Canadian Living Magazine....sooo yummy! You could use hot & spicy italian sausage or garlic sausage, etc...the possibilities are endless.
Provided by um-um-good
Categories Stocks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat up oil.
- Fry onions, garlic & sausage. Cook til sausages are no longer pink. (about 5 minutes).
- Add chicken broth & tomatoes. Bring to a boil.
- Add chickpeas, kale, bay leaves & seasonings.
- Return to a boil.
- Once it reaches boiling, reduce heat.
- Cover & simmer 10 minutes.
- Serve.
Nutrition Facts : Calories 420.9, Fat 16.1, SaturatedFat 4.5, Cholesterol 30.2, Sodium 1473, Carbohydrate 49.5, Fiber 10.1, Sugar 7.1, Protein 22.2
SIMPLE CHICKPEA SOUP
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.
Provided by Emily Weinstein
Categories dinner, one pot, appetizer
Time 1h15m
Yield About 6 servings
Number Of Ingredients 7
Steps:
- In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
- Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
- Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams
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