Spinach And Chickpea Soup Food

CHICKPEAS WITH BABY SPINACH

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

HEARTY SPINACH AND CHICKPEA SOUP

Steps:

• In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.
• Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
• Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
• Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

GARLIC, SPINACH, AND CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

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.

ANDALUSIAN CHICKPEA AND SPINACH SOUP

Steps:

• Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
• Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
• Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
• Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

CHICKPEA AND COCONUT CURRY SPINACH SOUP (DAIRY-FREE, GLUTEN-FREE, VEGAN)

Steps:

• In a large saute pan, heat the olive oil over low heatAdd onions and saute for 5 minutes or until soft.Add in garlic, curry, red pepper flakes and cook for an additional 1-2 minutesAdd in the coconut milk and chickpeas, bring to a gentle boil and cook for 10 minutes.Lastly, add in the lemon juice and spinach and cook for 1 minute until the spinach leaves are lightly wilted.Taste, season with salt and pp and serve warm.Enjoy! In a large saute pan, heat the olive oil over low heat Add onions and saute for 5 minutes or until soft. Add in garlic, curry, red pepper flakes and cook for an additional 1-2 minutes Add in the coconut milk and chickpeas, bring to a gentle boil and cook for 10 minutes. Lastly, add in the lemon juice and spinach and cook for 1 minute until the spinach leaves are lightly wilted. Taste, season with salt and pp and serve warm. Enjoy!
• In a large saute pan, heat the olive oil over low heat Add onions and saute for 5 minutes or until soft. Add in garlic, curry, red pepper flakes and cook for an additional 1-2 minutes Add in the coconut milk and chickpeas, bring to a gentle boil and cook for 10 minutes. Lastly, add in the lemon juice and spinach and cook for 1 minute until the spinach leaves are lightly wilted. Taste, season with salt and pp and serve warm. Enjoy!

CHICKPEA, SPINACH, AND PASTA SOUP

Steps:

• Combine all but pasta and spinach.
• Bring to a boil and then simmer for about 20 minutes.
• Use an immersion blender to puree about half of the soup.
• Add cooked pasta and spinach.
• Simmer for a few minutes until spinach is wilted.

CHICKEN CHICKPEA SPINACH SOUP

Steps:

• Add the olive oil to a deep saucepan over a medium-high heat
• Once the oil is heated add in the onion, carrots and garlic and fry for a few minutes to soften
• Add in the fennel, oregano and paprika and fry for another minute to coat.
• Add in the chickpeas, tomato paste and stock, stir well and then bring to a boil.
• Once it comes to a boil, reduce the heat to a simmer, add a lid and let simmer for 20 minutes.
• Then add in the cooked chicken and spinach and stir until the spinach is all wilted down (a couple of minutes).
• Taste and season as needed with salt and black pepper.
• Serve and enjoy!!

HEARTY CHICKPEA & SPINACH STEW

Steps:

• Mash 1 can chickpeas with a potato masher or fork. Set aside.
• Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds, and crushed red pepper; cook, crumbling with a wooden spoon, until the turkey is no longer pink, 2 to 3 minutes. Add onion, carrots, and garlic (or garlic powder); cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomato paste; cook, stirring, for 30 seconds.
• Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover and bring to a simmer. Reduce heat to medium and cook, covered, at a brisk simmer until the vegetables are tender and the flavors have blended, about 10 minutes.
• Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through, 1 to 2 minutes. Ladle the soup into bowls. Garnish each serving with 1 Tbsp. Parmesan, if desired.

CHICKPEA SOUP WITH CHICKEN AND SPINACH

Steps:

• Set a soup pot over medium-high heat, and drizzle in about 3 to 4 tablespoons of oil; once hot, add in the diced onion, carrot and celery, plus a couple of pinches of salt and pepper; saute for a few minutes until the vegetables begin to soften.
• Add in the garlic, along with the cumin, coriander and pinch of cayenne pepper, and stir until aromatic, about 30 seconds to a minute; add in the tomato paste and stir to incorporate.
• Add in 1 of the cans of chickpeas (drained and rinsed), along with the chicken stock, and bring to the boil; reduce heat, cover, and simmer the soup for 20 minutes, just until the veggies are soft.
• Using a hand-held immersion blender (or you can even use a blender, just work in batches), blend the soup until fairly smooth; then, add in the remaining can of (drained and rinsed) chickpeas, the diced tomatoes, shredded chicken, spinach leaves, parsley, cilantro and mint, and stir together just until the spinach wilts; check to see if any additional salt/pepper is needed, and perhaps even a little squeeze of lemon.
• Serve with some pita or flatbread, or even crusty French bread, and drizzle with a little avocado or olive oil over top as a finisher.

GARLIC, CHICKPEA & SPINACH SOUP

Steps:

• Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
• Stir in the cumin and coriander and cook for one minute.
• Add the stock and potatoes.
• Bring to a boil and simmer for 10 minutes.
• Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
• Mix the cornflour, cream and tahini together.
• Stir into the soup with the spinach.
• Season with salt and pepper to taste.
• Bring to the boil, stirring and simmering for another 2 minutes.
• Sprinkle with cayenne pepper before serving.

LENTIL CHICKPEA & SPINACH SOUP

Steps:

• Chop the onions and fry them in the oil for 5 mins, then make the stock and pour into the saucepan along with the lentils, half the chikpeas and the tomatoes. Bring to the boil and simmer for 15 mins
• Blend up everything until smooth, pour back into the pan and then add the rest of the chickpeas, the cumin, salt, vinegar, garlic and spinach and simmer for 5 mins
• Pour it all into the blender again and pulse 2 or 3 times quickly
• serve!

MEDITERRANEAN SPINACH CHICKPEA STEW

Steps:

• In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
• Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
• Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
• While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
• Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
• Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.

SPINACH AND CHICKPEA SOUP

Steps:

• If time allows, soak the chickpeas for several hours or overnight in water to cover. (If it does not, boil them for 2 minutes, then soak for 2 hours; or just start cooking them, unsoaked.) Place in a pot with fresh water to cover by at least 2 inches. Bring to a boil, turn down the heat, and simmer, covered, for at least 1 hour or until tender.
• Put half of the oil in a deep skillet or casserole and turn the heat to medium-high. A minute later, add the onion, garlic, a large pinch of salt, and some pepper. Cook, stirring occasionally, until the onion softens and begins to brown, about 10 minutes. Reduce the heat to medium-low.
• Add the stock, stir, and adjust the heat so the mixture simmers. Add the spinach, stir, and continue to cook while you proceed.
• When the chickpeas are tender, remove them from the heat and drain them, reserving their cooking water. Puree half of the chickpeas, using a food mill, an immersion blender, or an upright blender, adding enough of the reserved cooking water to keep the mixture moving smoothly. (Take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing. You may need to work in batches.)
• Transfer the puree to the casserole containing the spinach, along with the remaining chickpeas. Cook for a few minutes longer, taste and adjust the seasonings, then garnish with parsley and serve.