SMOKY CHICKPEA, RED LENTIL & VEGETABLE SOUP
This warming, satisfying lentil and vegetable soup comes together in just 30 minutes.
Provided by Jennifer Segal
Categories Soups
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
- Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary; if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.
Nutrition Facts : ServingSize about 1 1/2 cups, Calories 222, Fat 7g, Carbohydrate 32g, Protein 10g, SaturatedFat 1g, Sugar 7g, Fiber 10g, Sodium 622mg
EASY MEDITERRANEAN CHICKPEA SOUP RECIPE
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
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
EASY YOGURT SOUP WITH ORZO AND CHICKPEAS
This simple Turkish yogurt soup from Claudia Roden relies on egg yolk and cornstarch prevent the yogurt from curdling. It's a pantry-friendly weeknight meal.
Provided by Claudia Roden
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cook the orzo or rice in boiling salted water for about 10 minutes, until done (check the package instructions), and then drain. Meanwhile, bring the stock to a boil in a separate pan.
- In a bowl, beat the cornstarch and egg yolk together with a fork until smooth, then beat in a spoonful of the yogurt until well blended. You can then add the remaining yogurt and beat until combined. Stir in the mint, saffron or turmeric, and some black pepper.
- Take the stock off the heat and pour in the yogurt mixture, whisking vigorously. Stir over very low heat until the soup begins to simmer. Continue to stir for 3 to 5 minutes, until it thickens slightly, then add the chickpeas and heat through. Season with a little salt.
- A few minutes before serving, mix the cooked orzo or rice into the soup.
- Serve with extra-virgin olive oil, sumac, and Aleppo pepper for people to sprinkle on the soup if they want to.
CHILLED YOGURT SOUP WITH SPINACH AND CHICKPEAS
I don't know if you can call a cold soup comforting, but that's the word that this soup brings to my mind.
Provided by Martha Rose Shulman
Categories easy, soups and stews, appetizer
Time 10m
Yield Serves four
Number Of Ingredients 11
Steps:
- Steam the spinach until just wilted, about two minutes. Rinse with cold water, squeeze out excess water and chop. Set aside.
- In a mortar and pestle, combine the garlic and a generous pinch of salt; mash to a paste. Stir into the yogurt. Add the water, and stir together. Add the cumin seeds, and stir in the spinach and chickpeas. Season to taste with salt and pepper. Chill several hours. If desired, add the lemon juice. Garnish each serving with chopped fresh dill or parsley and an optional drizzle of olive oil.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 1036 milligrams, Sugar 13 grams
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