CURRIED POTATO AND CHICKPEA SOUP
A wholesome and delicious potato and chickpea soup that is vegan and versatile!
Provided by CdnBugger
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
- Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
- Blend soup with an immersion blender until desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 54.7 g, Fat 4 g, Fiber 10.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 752 mg, Sugar 9.4 g
CHICKPEA AND POTATO SOUP
We are currently in Kunanurra Western Australia where they grow great chickpeas. I found this recipe on a leaflet in a bag of chickpeas I just bought. Prep time doesn't take the soaking of the chickpeas into account.
Provided by JustJanS
Categories Potato
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put chickpeas onions and 8 cups of water into a pot and bring to the boil.
- Cover partially, turn heat to low and simmer for 1 hour.
- Add the potatoes, salt, spices and another 3/4 cup of water.
- Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours.
- Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.
Nutrition Facts : Calories 237.7, Fat 3.2, SaturatedFat 0.3, Sodium 16.6, Carbohydrate 43.1, Fiber 10.4, Sugar 7, Protein 11.1
CHICKPEA AND LEEK SOUP
This is a recipe that my Aussie friend Bender found in some old recipe book. It is quick and easy to make and it tastes fantastic. The chickpeas go really creamy and the leeks go silky and sweet. These are just two simple flavors, and even though I'm a bit of a fresh-herbs-boy, this lovely light soup is very tasty.
Provided by Jamie Oliver
Time 1h3m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
- Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.
- Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
- This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.
SPICY SWEET POTATO & CHICKPEA SOUP
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.
Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
CHICKPEA SOUP I
This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g
SWEET POTATO AND CHICKPEA SOUP
good lunch idea
Provided by j_thompson26
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- heat oil, cook onion until soft add garlic and cook until soft add cumin and coriander cook for 1 min add sweet potato and fry for 2 mins pour in veg stock & boil for 10 mins (pots tender) add the drained chickpeas and heat through BLend until smooth stir in soured cream and milk
LEEK AND CHICKPEA SOUP
Make and share this Leek and Chickpea Soup recipe from Food.com.
Provided by Kasha
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the soaked chick peas and cover with water.
- Add chopped potato and cook until veggies are tender.
- Clean, wash, and mince the leeks.
- Heat a large soup pan, spray with Pam.
- Add the leeks and garlic, cook slowly with a good pinch of salt.
- Add the chickpeas and potato and cook for a minute.
- Add 2/3 of the bouillon and cook for 15 minutes.
- Decide if you want to purée the soup, purée part, or not purée at all.
- I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
- The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
- Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.
Nutrition Facts : Calories 302.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 8.9, Sodium 13944.1, Carbohydrate 40.3, Fiber 4.6, Sugar 13.2, Protein 14.9
TOMATO & CHICKPEA SOUP
This tomato soup is healthy yet filling due to the chickpeas and pasta.
Provided by janerollinson
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
- Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
- Season with salt and pepper, and drizzle with olive oil to serve.
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- In a large pot drizzle the extra-virgin olive oil and add the finely chopped soffritto, stir fry at medium heat for a couple of minutes (make sure it doesn't burn otherwise it will give a bitter taste to the soup). Add the drained chickpeas and cook for a couple of minutes more.
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- Chop the potato in small cubes and add it to the pot, then add the vegetable stock (enough to well cover the vegetables) and let it simmer for about 15-20 minutes.
- According to the cooking time of the pasta you chose, add the pasta to the pot in time so that the potato will not overcook.
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