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.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 215 kcal, Carbohydrate 36 g, Protein 9 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 2.5 mg, Sodium 387 mg, Fiber 6 g, Sugar 6 g
VEGAN CHICKPEA AND TOMATO SOUP
A simple yet satisfying vegan soup with a bit of middle eastern accent. I used pre-prepared curry powder (for the sake of simplicity), but a custom curry blend would be great.
Provided by Steven Michael
Categories Southwest Asia (middle East)
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Sauté garlic in olive oil until aroma is released.
- Add cumin and paprika and sauté until aroma is released (3 to 5 minutes).
- Add 1/2 C vegetable both.
- Stir in curry powder and blend.
- Stir in tomato paste
- Stir in tahini and blend.
- Add chickpeas, bay leaves, basil, and salt.
- Add 4 cups vegetable broth.
- Bring to boil, simmer covered for 60 to 90 minutes.
Nutrition Facts : Calories 511.9, Fat 19.2, SaturatedFat 2.6, Sodium 1907.9, Carbohydrate 73.3, Fiber 16.8, Sugar 10, Protein 17.6
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