Spicy Chickpea And Tomato Soup Food

SPICY CHICKPEA AND TOMATO SOUP

Steps:

• In a skillet or large saucepan, add the olive oil, shallot or onion and the next six ingredients (through turmeric) and sauté on low/medium heat for 3- 5 minutes.
• Add chickpeas, tomatoes and jalapenos. Continue to stir on low/medium heat for 2-3 minutes.
• Add coconut milk and stir until heated through, about 2-3 minutes.
• Adjust seasonings as needed and serve.

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.

EASY MEDITERRANEAN CHICKPEA SOUP RECIPE

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!

SPICY ROASTED PEPPER, TOMATO & CHICKPEA SOUP

Steps:

• Place the peppers, vine tomatoes & one of the garlic cloves in an oven dish & generously drizzle with olive oil. Season with salt and pepper and bake in the oven at 180 degrees for approx 40 minutes.
• Chop the onion, remaining garlic & chilli and fry in olive oil until soft. Add the roasted vegetables from the oven.
• Add the tinned tomotoes & chickpeas along with the stock, paprika and oregano. Simmer for approx 30 minutes.
• Let the soup mixture cool and then place in a blender, blend until smooth.
• Return to the pot and simmer for another 5-10 minutes. Season as desired.
• Delicious on it's own or served with a spoonful of pesto & creme fraiche! To make the soup milder or creamier, just add some cream or creme fraiche and mix through.