Thick Garbanzo Soup Food

CHICKPEA SOUP

Steps:

• In a large saucepan, heat the oil over low heat. Add the garlic and fry until golden, 1 minute. Add pepper flakes, parsley, chickpeas, salt, pepper to taste and 6 cups of water. Increase heat to medium-high and bring to a boil. Lower the heat to medium, cover, and simmer 20 minutes. Remove half the chickpeas and mash. Return the mashed chickpeas to the saucepan and continue to simmer for 10 minutes. Taste and add more salt and pepper if necessary. Drizzle with olive oil and serve with bread.

MOROCCAN SPICED CHICKPEA OR GARBANZO SOUP

Steps:

• Saute onions in in oil on med heat for about 3 mins in a dutch oven.
• Add garlic, ginger and all of the spices up to the salt and saute another minute.
• Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
• Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
• Take off heat, add lemon juice and stir.
• Add yogurt a little bit at a time and stir.
• Stir in cilantro.
• Serve with naan or chapati.

GARBANZO BEAN SOUP

Steps:

• Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
• Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

MOROCCAN CHICKPEA SOUP

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.

GARBANZO BEAN SOUP

Steps:

• Add all ingredients to stock pot.
• Cook on medium heat for about 20-25 minutes, until potatoes are tender.
• Serve in soup bowls, and sprinkle with grated cheese and serve with warm tortillas or corn muffins.
• Enjoy.

SOPA DE GARBANZOS (CHICK PEA SOUP)

Steps:

• Drain beans and set aside.
• In a large Dutch oven (or pressure cooker), over medium heat, brown bacon to render some fat; add ham and sausage and brown them a little as well.
• Add peppers and onion; saute until onion is softened, about 5 minutes.
• Add garlic and saute a minute or so.
• Add water, pumpkin or squash (okay, pumpkin is squash), cilantro or parsley, potatoes, and cabbage; stir in tomato paste.
• Return pigs feet and add beans to pot; cover and cook 1 1/2 hours (if using pressure cooker - 1 hour).
• Open pot, taste for salt and add, if necessary.

SPICY GARBANZO SOUP

Steps:

• In a large saucepan, heat oil. Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
• Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
• Add broth, garbanzos, corn, and tomatoes. Heat to a boil.
• Reduce heat and simmer on low for about 20 minutes.
• Serve in bowls and dallop with some sour cream, if desired.

TUSCAN GARBANZO BEAN SOUP

Steps:

• cook pasta according to directions.
• at same time, in a medium saucepan , heat oil over medium heat. add onion, garlic, rosemary and red pepper flakes.
• add chicken broth, tomatoes, carrot and garbanzo beans, reserve 1 cup beans.
• bring to boil, stir occasionally, then reduce heat and simmer 15-20 minutes.
• puree vegetable mixture in food processor and return to saucepan.
• add drained pasta and reserved beans and heat through, add extra broth if soup is too thick.
• top with cheese.