Spiced Chickpea And Tomato Soup Food

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

SPICED CHICKPEA AND TOMATO SOUP

Steps:

• Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
• Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
• Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
• Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
• Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
• Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
• Season again, to taste, with salt and pepper.
• Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

TOMATO & CHICKPEA SOUP

Steps:

• Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
• Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
• Season with salt and pepper, and drizzle with olive oil to serve.

RED LENTIL, CHICKPEA & CHILLI SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
• Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
• Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
• Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a food processor. Add to pot and cook 5 minutes to sweeten onion.
• Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.

HERBED TOMATO AND CHICKPEA SOUP

Steps:

• Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.