Savory Hamtomato Chickpea Soup Food

EASY MEDITERRANEAN CHICKPEA SOUP RECIPE

Easy Mediterranean Chickpea Soup Recipe image

Comforting and nutritious, this chickpea soup is filled with sweet potatoes, vegetables, and warm spices. It's even better the next day, making it a delicious make-ahead meal. I've got all the tips for using dried chickpeas instead of canned, and instructions for a hands-off slow cooker version, too!

Provided by Suzy Karadsheh

Time 50m

Number Of Ingredients 18

Ingredients

Extra virgin olive oil
1 small sweet potato, (peeled and cut into small cubes)
1 large yellow onion, (chopped)
2 celery stalks, (chopped)
2 carrots, (peeled and cut into rounds)
1 red bell pepper, (cored and chopped)
Kosher salt
3 garlic cloves, (minced)
1 tablespoon grated fresh ginger, (more or less to your liking)
2 15- ounce cans chickpeas, (drained and rinsed)
1 teaspoon coriander
1 teaspoon cumin
¾ teaspoon turmeric
Dash red pepper flakes, (I used Aleppo pepper)
1 15- ounce can crushed tomatoes
6 cups vegetable broth
Juice of 1 to 2 limes
1 cup packed chopped fresh parsley

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!

Nutrition Facts : Calories 170 kcal, Carbohydrate 33.5 g, Protein 6.9 g, Fat 2.1 g, SaturatedFat 0.3 g, Sodium 403.9 mg, Fiber 7.9 g, Sugar 9.6 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

CHICKPEA TOMATO SOUP WITH FRESH ROSEMARY

Chickpea Tomato Soup With Fresh Rosemary image

Adapted from Once Upon a Tart...: Soups, Salads, Muffins, and More from New York City's Favorite Bakeshop and Café, by Frank Mentesana and Jerome Audureau

Provided by dicentra

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans chickpeas
3 tablespoons olive oil
2 garlic cloves, peeled and coarsely chopped
fresh rosemary, needles removed from stem and finely chopped
1 (28 ounce) can diced tomatoes
ouncecans diced tomato
1 pinch sugar
1 teaspoon salt
freshly ground black pepper
4 cups vegetable stock

Steps:

Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.
Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.
Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot.
Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.

Nutrition Facts : Calories 264.3, Fat 8.6, SaturatedFat 1.1, Sodium 1098.9, Carbohydrate 40.8, Fiber 8.1, Sugar 4.9, Protein 8.1

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