RED LENTIL, CHICKPEA & CHILLI SOUP
Come home to a warming bowlful of this filling, low-fat soup
Provided by Good Food team
Categories Dinner, Lunch, Main course, Soup
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
APRIL'S SPICY CHICKPEA SOUP WITH KALE
My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!
Provided by Linda
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
- Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 33.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1507.2 mg, Sugar 3.7 g
MOROCCAN CHICKPEA SOUP
Try something different for vegetarians with Moroccan chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
- Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
SPICY SWEET POTATO & CHICKPEA SOUP
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.
Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.
CHICKPEA SOUP WITH SPICED PITA CHIPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
- Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.
- Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
- Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.
SPICED CHICKPEA AND TOMATO SOUP
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield 6 cups
Number Of Ingredients 12
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.
NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP
When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.
Provided by winkki
Categories Coconut
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil and garlic in a large heavy stockpot.
- Sauté 1-2 minutes.
- Add onions, carrots and celery.
- Sauté 10-15 minutes.
- Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
- Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
SPICY CHICKPEA AND TOMATO SOUP
This Spicy Chickpea and Tomato Soup is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based one-pot meal for a busy weeknight and can be ready to serve in about 15 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Oil-Free | Nut-Free | Medical Medium® Compliant }
Provided by Karielyn Tillman
Categories Main Course Soup
Time 15m
Number Of Ingredients 12
Steps:
- Add all the ingredients for the saute to a large saucepan and saute on low/medium heat for 2-4 minutes, or until the onions are soft.
- Add all the ingredients for the soup to the saucepan and continue to stir for about 3-5 minutes, or until the soup is warmed.
- Taste and adjust the seasonings to your preference.
- Add the entire can of coconut milk and stir until well combined just long enough to warm the soup to your preference.
- Optional: Garnish with fresh chopped cilantro or sliced jalapenos.
- Store in an air-tight BPA-free container in the refrigerator.
Nutrition Facts : ServingSize 1 svg, Calories 214 kcal, Carbohydrate 8 g, Protein 3 g, Fat 21 g, Sodium 629 mg, Fiber 1 g, Sugar 3 g
MOROCCAN SPICED CHICKPEA SOUP
This recipe looks really good. It is from Dave Lieberman (Food Network). I recently took a cooking class from him and it was great. So I am trusting that this will be great too!
Provided by susie cooks
Categories Beans
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium-high heat.
- Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
- Add spices and saute for 1 minute.
- Add tomatoes, chickpeas, broth and sugar.
- Season with salt and freshly ground black pepper.
- Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
- Simmer gently for 45 minutes.
- Remove soup from heat.
- Use a potato masher to mash up some of the chickpeas.
- Stir in spinach and heat through.
- Season with salt and pepper, to taste.
Nutrition Facts : Calories 371.1, Fat 11.8, SaturatedFat 1.6, Sodium 660.5, Carbohydrate 56.4, Fiber 11.6, Sugar 3.8, Protein 12.4
MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
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.
More about "spicy chickpea soup food"
SPICY CHICKPEA SOUP RECIPE - PAM ANDERSON | FOOD & WINE
From foodandwine.com
4/5 Total Time 30 minsServings 6
- In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.
- Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.
SPICY CHICKPEA AND BULGUR SOUP RECIPE - 101 COOKBOOKS
From 101cookbooks.com
Category 90+ Soup RecipesTotal Time 40 minsEstimated Reading Time 4 mins
SPICY CHICKPEA SOUP - TASTY KITCHEN
From tastykitchen.com
5/5
SPICY LAMB AND CHICKPEA SOUP (SOPA DE CORDEIRO COM GRAO)
From easyportugueserecipes.com
Estimated Reading Time 1 min
PRESSURE COOKER SPICY CHICKPEA SOUP - MEALTHY.COM
From mealthy.com
5/5 (2)Category Soups And StewsServings 4Total Time 30 mins
- Combine vegetable broth, diced tomatoes, soaked chickpeas, and chili powder in the inner steel pot of pressure cooker.
- Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
CHICKPEA SOUP - A VEGAN, SPICY, NUTRITIOUS AND CHEAP MEAL ...
From greedygourmet.com
Reviews 4Estimated Reading Time 5 minsServings 4Total Time 30 mins
- Add the garlic, chillies, coriander and cumin and stir everything around until you smell the spices cooking.
SPICY MOROCCAN CHICKPEAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Total Time 40 minsServings 8Calories 406 per serving
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.
- Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.
SPICY CABBAGE CHICKPEA SOUP | THE FULL HELPING
From thefullhelping.com
4.9/5 (21)Estimated Reading Time 3 minsServings 8
- Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 5 minutes, or until the onion is soft and clear. Add the garlic and cook, stirring constantly, for 2 minutes.
- Stir in the cabbage, chickpeas, rice, paprika, turmeric, and salt, then pour in the broth and 1 cup water. Bring to a boil over high heat. Lower the heat, cover, and simmer for about 45 minutes, until the rice is tender.
- Stir in the lemon juice. Season to taste with black pepper and/or crushed red pepper flakes. If the soup is thicker than you'd like, add the extra cup of water. Serve with fresh parsley, if desired.
MOROCCAN CHICKPEA SOUP (VEGAN, GLUTEN-FREE) | NOT ENOUGH ...
From notenoughcinnamon.com
5/5 (22)Calories 269 per servingCategory Soup
- In a large pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic, and chopped celery and cook until onion becomes translucent (reduce heat if they start to brown).
- Add spices (cinnamon, cumin, cayenne pepper and paprika) and cook for about one minute, stirring.
- Add crushed tomatoes, chickpeas and broth (chickpeas should be just covered by the broth - if they're not covered, add just enough water to cover them). Stir to combine. Bring to a gentle boil, reduce heat and simmer for 45 minutes.
- Remove soup from the heat. Using a potato masher, mash some of the soup directly in the pot. Stir in spinach and let it cook through the heat of the soup for a couple of minutes until wilted. Adjusted salt and pepper if needed and serve with a drizzle of olive oil.
SPICY CHICKPEA SOUP - LOST IN FOOD
From lostinfood.co.uk
5/5 (4)Total Time 30 minsCategory Canape, Starter, SideCalories 84 per serving
- Pour the oil into a large saucepan and bring to a medium heat. Add the onion, celery, carrot and leek to the pan and saute gently for 5 minutes, taking care to soften the vegetables but not brown them.
- Add the garlic and chickpeas to the pan and saute for a further minute. Add the curry powder and cook for a further minute stirring constantly.
- Add the vegetable stock to the pan, season with salt and pepper and simmer gently for a further 15 minutes. Serve with crusty bread.
TOMATO CHICKPEA SOUP (INSTANT POT AND STOVETOP OPTIONS ...
From crumbtopbaking.com
5/5 (18)Total Time 30 minsCategory Dinner; LunchCalories 262 per serving
- Add all the ingredients to the Instant Pot and stir to combine. Lock the lid in place and turn the valve to seal. Pressure cook on high for 5 minutes. When the timer goes off, carefully quick release the pressure.
- Add all of the ingredients to a large pot and stir to combine. Bring to a boil and then reduce heat and let simmer for 25-30 minutes, or until the onions, peppers and garlic are soft. (You will need to stir the mixture occasionally to ensure it doesn’t burn on the bottom of the pot).
- Store any leftovers in an airtight container in the refrigerator and enjoy within a week, or freeze for later enjoyment.
CHICKPEA SOUP RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (9)Total Time 8 hrs 20 minsCategory BreakfastCalories 96 per serving
- Cook chickpeas till soft or for 2 to 3 whistles with 1 cup of water in a pressure cooker. You can also cook them in a pot.
SPICY CHICKPEA AND LENTIL SOUP - CAROLINE'S PLANT BASED DIET
From carolinesplantbaseddiet.com
5/5 (1)Category SoupServings 4Total Time 57 mins
- Add 3cm of cold water to a soup pot and add your chopped onions. Cook for 5-7 minutes until the onions are soft and clear.
- Add the canned tomatoes, stock and lentils. Simmer, uncovered for 20 minutes and then add the chickpeas and cook for a further 10 minutes. Add more water and heat through if it's looking a bit too thick for you. Finally add the coriander/cilantro and allow it to wilt for a few minutes before serving.
- And that's it! Yummy, simple chickpea and lentil soup. If you don't like coriander/cilantro, try adding some fresh baby spinach instead.
SPICY MOROCCAN CHICKPEA SOUP (VEGAN) & FROOTHIE OPTIMUM G2 ...
From easypeasyfoodie.com
5/5 (5)Total Time 10 minsCategory Main CourseCalories 172 per serving
- Put all the ingredients in the blender. Place the jug on the base and switch on. Press the soup function.
SPICY CHICKPEA SOUP WITH GINGER AND SPINACH — SPOON AND WHISK
From recipes.spoonandwhisk.com
Estimated Reading Time 2 mins
SPICY CHICKPEA, CHARD, AND ROASTED CAULIFLOWER SOUP ...
From alive.com
Estimated Reading Time 2 minsCalories 349 per serving
OIL FREE SPICY TOMATO QUINOA CHICKPEA SOUP - MONKEY AND ME ...
From monkeyandmekitchenadventures.com
Servings 4-5Total Time 45 minsCategory SoupCalories 198 per serving
SPICY SWEET POTATO AND CHICKPEA SOUP RECIPE | RECIPES FROM ...
From ocado.com
Servings 4Total Time 30 mins
SPICY LENTIL & CHICKPEA SOUP | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Servings 4Total Time 35 minsCategory Dinner,Lunch
SPICY MOROCCAN CHICKPEA SOUP RECIPE - THE HOUSE OF WELLNESS
From houseofwellness.com.au
Estimated Reading Time 1 min
MOROCCAN CHICKPEA SOUP - SPICY SOUP RECIPE - PENNY'S RECIPES
From pennysrecipes.com
Reviews 1Estimated Reading Time 3 mins
SPICY CHICKPEA AND EGG SOUP RECIPE - AUSTRALIAN EGGS
From australianeggs.org.au
4.1/5 (5)Total Time 25 minsCategory Dinner Recipes, Quick & Easy, VegetarianCalories 406 per serving
MOROCCAN SPICED CHICKPEA SOUP - FOOD NETWORK
From foodnetwork.co.uk
Cuisine MoroccanCategory Lunch, StartersServings 6
SPICY CHICKPEA SOUP WITH GINGER AND SPINACH - WILLIAMS ...
From williamsfoodequipment.com
Estimated Reading Time 2 mins
SPICY TOMATO CHICKPEA SOUP - THE NEW BAGUETTE
From thenewbaguette.com
5/5 (1)Total Time 1 hr 5 minsCategory SoupCalories 180 per serving
SPICY CHICKPEA SOUP - TNT HEALTHY RECIPES
From tnthealthyrecipes.com
SPICY KALE AND CHICKPEA SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
SPICY CHICKPEA SOUP WITH GINGER AND SPINACH - COOKS ON MAIN
From cooksonmain.com
SPICY CHICKPEA SOUP RECIPES
From tfrecipes.com
SPICY LENTIL/CHICKPEA & CHORIZO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY CHICKPEA SOUP RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SPICY CHICKPEA SOUP | BEYOND DIET RECIPES
From beyonddiet.com
SPICY HARISSA, AUBERGINE & CHICKPEA SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY SWEET POTATO CHICKPEA SOUP RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love