Chick Pea And Coriander Soup Recipes
CHICKEN AND CHICKPEA SOUP
Cumin, coriander, and cinnamon give this easy soup an exotic Moroccan flavor. With bits of tender chicken and carrots, it makes a satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer chicken to a plate.
- Pour off all but 1 tablespoon fat from pot. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots and return chicken to pot. Stir in broth.
- Bring to a boil. Reduce to a medium simmer, partially cover, and cook until chicken is falling off the bone, 50 minutes.
- Remove chicken from soup. When cool enough to handle, tear chicken into large pieces, discarding skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and lemon juice. In a small bowl, stir together 1 teaspoon garlic, lemon zest, and cilantro; sprinkle over soup before serving.
CHICK-PEA AND CORIANDER SOUP
Steps:
- Make cumin pita crouton-crisps:
- Preheat oven to 400°F.
- Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere.
- In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden. Crouton-crisps keep in an airtight container 2 weeks.
- Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups.
- Make soup:
- In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes. In a blender purée chick-pea mixture and coriander with lemon juice until smooth.
- Serve soup topped with pita crouton-crisps.
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- I have used store bought chickpeas which I have drained the salt water and rinsed twice. As I have used the store bought canned chick peas, I have used vegetable stock. We can also use the dry chickpeas. Rinse the dry chickpeas and soak it water overnight and we can cook with 2-3 cups of water in pressure cooker till the chickpeas is soft and tender. We can use the water used for cooking the chickpeas for the soup. Canned chickpeas are now available and it would definitely ease the whole process. Heat a pan and dry fry the coriander seeds and cumin seeds for a couple of minutes. Cool the fried ingredients and grind it to a coarse powder. Heat butter in a pan and add chopped garlic and saute it for 2-3 minutes.
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- Saute them for a couple of minutes. Remove the pan from flame. Take 2 tablespoon of chickpeas and keep it in a bowl separately which we will add it later. Take the remaining chickpeas in a vessel and using a handblender or mixer
- Grind it to a nice paste by adding 1/2 cup of vegetable stock or cooked chick peas water. Add the coriander leaves with the stalk to the mixer. Grind it to a nice paste in the blender.
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