VEGETABLE CHICKPEA CURRY
Optional garnishes for this delicious vegetarian curry, which is made with onions, garlic, ginger, red peppers, eggplant, cauliflower, and chickpeas, include non-fat plain Greek yogurt, chopped cilantro, and lime wedges. To mix things up a bit, we suggest that you try spooning the curry over some baked potatoes. For the tastiest baked potatoes, scrub and poke them with a fork, then bake on a baking sheet at 400°F until fork-tender, which should take about 45 minutes. Scoop out the flesh and mash with some non-fat plain Greek yogurt; season with salt and pepper to taste. Spoon back into the shell and serve with the curry.
Categories Dinner,Lunch
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
- Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavours to combine.
- Serving size: 3/4 c
Nutrition Facts : Calories 69 kcal
WW 0 POINT WEIGHT WATCHERS CABBAGE SOUP
Make and share this Ww 0 Point Weight Watchers Cabbage Soup recipe from Food.com.
Provided by dageret
Categories Clear Soup
Time 32m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
- Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
- Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
- I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
- All very good. You can customize it a bit.
Nutrition Facts : Calories 22, Fat 0.1, Sodium 34.6, Carbohydrate 5, Fiber 1.5, Sugar 2.5, Protein 1
CHICKPEA-BUTTERNUT SQUASH SOUP
Cumin gives this bean-and-squash-based soup a nutty kick. The bold-flavored Parmesan cheese sprinkled over each serving adds a touch of richness. For a pop of color, garnish with chopped green onion or fresh flat-leaf parsley. If you start with a whole butternut squash, partially cook it so it will be easier to peel. Puncture the skin in several places with a knife and then microwave on high for 2 minutes. Or for a quicker alternative, purchase fresh cubed squash from your grocer's produce section. To make this a meal, serve over couscous or riced cauliflower or pair it with hearty spinach salad.
Categories Appetizers
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Coat a nonstick Dutch oven with cooking spray. Add onion and sauté; until onions are tender, about 3 to 5 minutes. Stir in chickpeas, squash, tomatoes, broth, cumin, salt and pepper; bring to a boil. (Note: Winter squash is easier to peel if partially cooked. Puncture the skin in several places with a knife and then microwave on high for 2 minutes.)
- Reduce heat to low, cover and simmer until squash is tender, about 15 minutes.
- Spoon soup into 6 bowls and sprinkle each with 2 teaspoons of grated cheese. Yields about 1 1/3 cups per serving.
Nutrition Facts : Calories 94 kcal
CHICKEN CHICKPEA SPINACH SOUP
Chicken Chickpea Spinach Soup - a healthy hearty and delicious soup that is both high in protein and fibre and a perfect meal for any day of the week
Provided by Siobhan (Slimming Eats)
Categories Soup
Time 36m
Number Of Ingredients 13
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!!
Nutrition Facts : Calories 255 calories, Carbohydrate 24.9 grams carbohydrates, Fat 7.5 grams fat, Fiber 6.9 grams fiber, Protein 22.9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 SERVING, Sodium 503 milligrams sodium, Sugar 6.7 grams sugar
CHICKPEA SOUP
The secret to this cream-free soup's silky consistency is blending the chickpeas and broth in a blender or food processor before cooking. Because it takes less than 15 minutes to prepare, you can easily make the soup before you leave for work and pack one serving to take along with you. While the soup is simmering, poor boiling water into a thermos and let stand until the soup is done. Remove water from thermos and wipe dry. Pour soup into warm thermos-it should keep your soup warm for hours. For a tomato-flavored variation, add 1 cup drained petite diced tomatoes along with the chickpea mixture.
Categories Appetizers
Time 16m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Puree the broth with the chickpeas, in batches, in a blender.
- Heat the oil in a large nonstick saucepan over medium heat. Add the carrots, bell pepper, onion, and garlic; cook, stirring, until the carrots are crisp-tender, about 5 minutes.
- Stir in the chickpea mixture, rosemary, salt, and black pepper. Stir in a little water if the soup is too thick. Cook over medium heat until heated through, about 4 minutes. Serve sprinkled with the parsley. Yields about 1 1⁄2 cups per serving.
Nutrition Facts : Calories 125 kcal
WEIGHT WATCHERS CHICKPEA SOUP
Make and share this Weight Watchers Chickpea Soup recipe from Food.com.
Provided by ceilmary
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan. Add onion, cook and stir until softened (about 5 min). Add garlic, cook and stir for 1 minute. Stir in chickpeas, sage, and pepper.
- Stir in the broth, spinach, and salt; bring to a boil. Use an immersion blender to puree (or transfer to a food processor and puree). Simmer for 5 minutes after pureeing. Stir in lemon juice.
Nutrition Facts : Calories 197.5, Fat 2.9, SaturatedFat 0.3, Sodium 721.2, Carbohydrate 36, Fiber 7.6, Sugar 1.6, Protein 8.5
WW 2 POINTS WEIGHT WATCHERS FRIENDLY PUMPKIN SOUP
2-point Pumpkin Soup- Made from my original pumpkin Soup Recipe but changed the ingredients to make it W.W. friendly! Still hits the spot. This soup comes out thick so it's very filling!
Provided by nad smith
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In large pot over med. heat cook onions in butter for about 5mins. Then add water so onions dont burn. Continue to cook onions until they are soft.
- Add pumpkin and chicken broth, stir well.
- Add remaining Ingredients except cheese and stir until it's well blended.
- If you like a thinner soup add water or fat free milk (milk will added calories).
- Serve in one cup portions, garnish with romano cheese. This is a nice low calorie cheese that adds wonderful flavor for no points! 1 Tbs. is only 15 calories! 1gm of fat!
Nutrition Facts : Calories 108.1, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.2, Sodium 988, Carbohydrate 19.4, Fiber 5.4, Sugar 8.1, Protein 2.8
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4.3/5 (3)Published 2021-05-25
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- Weight Watchers Taco Soup. If you wonder if weight watchers taco soup recipes do exist so we are happy to present you with this great example. Turkey, vegetables, tacos, and herbs make the perfect combination, allowing you to enjoy a light yet nutritious lunch or dinner.
- Amazing Weight Loss Vegetable Soup. If you like something light and filling, but do not want to mess around in the kitchen, this delicious soup will come to the rescue.
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WEIGHT WATCHERS ZERO POINT CABBAGE SOUP - RECIPE …
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4.7/5 (19)Category EasyCuisine AmericanCalories 30 per serving
- Simmer for about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
- I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
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- Bring the broth, tomatoes, carrots, potatoes, cumin, and turmeric to a boil in a large covered saucepan.
- Reduce the heat and simmer, covered, until the carrots and potatoes are tender, about 7 minutes.
CHICKPEA LENTIL CURRY | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
4.5/5 (37)Total Time 40 minsCategory DinnerCalories 269 per serving
- Heat the oil in a large saucepan over a medium heat. Add the chopped onion and saute until transparent. Add the chopped garlic and saute for 1 or 2 minutes being careful not to burn.
- Add the chili powder, turmeric, smoked paprika, ground coriander, and ground cumin and cook for 2 - 3 minutes stirring to stop it sticking to the bottom of the pan.
- Add the tin of chopped tomatoes, the drained chickpeas, lentils and water and stir. Bring to the boil then turn down the heat and simmer for 20 minutes.
- Once the curry has been simmering for 20 minutes the lentils should be tender and the sauce should have reduced. Add the garam masala, the salt and pepper and frozen mixed veg and stir to combine. Bring back to a simmer and cook for a further 10 - 12 minutes until the veg is cooked through.
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