Chickpea And Corn Soup Recipes

CORN AND CHICKPEA SOUP RECIPE

Steps:

• Melt the butter in a saucepan and add the corn meal. Stir for 1-2 mins over medium heat.
• Add the milk and water to the pan while stirring continuously,
• Once the mixture boils, add the chickpeas and corn,
• Cook until the soup thickens,
• Stir in the chopped dill, salt and black pepper,
• Cook for 5 more minutes and remove from heat.

SHRIMP CORN AND CHICKPEA SOUP

Steps:

• In a large Dutch oven or stock pot over medium high heat, add the oil and sauté the onion several minutes until translucent. Add the garlic, cook another 2 minutes.
• Add the jalapenos, corn, cumin and season with salt and pepper. Cook for 4 more minutes, stirring often.
• Add the shrimp, chicken stock and half the cilantro, stir to mix in thoroughly.
• Add the chickpeas and optional beans, simmer for 10 minutes. Add the zucchini and rice, stir and simmer for 3 minutes more.
• Serve in bowls with squeeze of lime and remaining cilantro on top.

ROASTED CORN AND CHICKPEA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
• Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
• Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
• Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
• Season again, to taste, with salt and pepper.
• Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

CHICKPEA AND CORN SOUP

Steps:

• 1. In a large pot, heat the oil over medium heat. Cook the onion until translucent, 3 to 4 minutes. Add the garlic, oregano, cumin, thyme, and tomatoes. Cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 4 to 5 minutes. 2. Add the chickpeas, corn, broth, Maggi, salt, and red pepper. Bring to a boil, then reduce the heat, cover and simmer until the corn is tender and the flavors blend, 8 to 10 minutes. Divide among 4 soup bowls. Top each serving with avocado and cilantro. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKPEA SOUP I

Steps:

• In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
• Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
• Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

EASY CHINESE CHICKEN AND CORN SOUP

Steps:

• Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
• Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
• Remove chicken breast from the stock and leave to cool for a few minutes then shred.
• Add corn to stock and bring to the boil over a medium heat.
• Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
• Add shredded chicken to soup.
• Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
• Serve topped with the sliced spring onions and enjoy!
• NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.