Tomato Chickpea Soup Food

CHICKPEA TOMATO SOUP WITH ROSEMARY (INSTANT POT, SLOW COOKER AND STOVE TOP)

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Transfer to the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, bay leaves and basil, cover and cook on low for 6 hours.
• When done add the spinach. Remove bay leaves, rosemary sprig and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
• Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 6 to 8 minutes. Add the broth, tomatoes, chickpeas, parmesan cheese, and pepper. Add the rosemary, basil and bay leaves, cover and cook on low 30 minutes. Add the spinach, cover and simmer until wilted, about 2 minutes.
• Remove the bay leaves, rosemary sprig, and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese if desired.
• Follow same recipe as above except cook 15 minutes high pressure, natural release.

CHICKPEA AND TOMATO SOUP

Steps:

• In a large saucepan over medium heat, cook garlic in oil 1 minute.
• Stir in tomatoes and cook 2 minutes.
• Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper.
• Simmer, covered, 10 minutes.

EASY CHEESY TOMATO POTATO CHICKPEA SOUP!

Steps:

• Saute onion in olive oil.
• Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
• Boil gently about 15 minutes until potatoes are tender, but not falling apart.
• Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
• Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
• Remove bay leaves before serving.
• Serves 8-10.

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.

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.

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.

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 TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.