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
INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 first course servings
Number Of Ingredients 12
Steps:
- Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS
This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 13
Steps:
- Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
- Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
- Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium
CREAMY TOMATO AND CHICKPEA SOUP
Warm their hearts and their tummies with Creamy Tomato and Chickpea Soup. Made with a mix of veggies, PHILADELPHIA Cream Cheese and Parmesan cheese, Creamy Tomato and Chickpea Soup is full of vivacious flavor. Plus, it takes less than an hour to make!
Provided by My Food and Family
Categories Home
Time 55m
Yield 7 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add carrots, celery and onions; cook 5 min., stirring frequently.
- Add water and bouillon cubes; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.
- Add tomatoes and chickpeas; stir. Return to boil. Simmer 5 min., stirring occasionally. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat.
- Stir in cream cheese; cook 10 to 15 min. or until cream cheese is completely melted and soup is heated through, stirring frequently.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 840 mg, Carbohydrate 14 g, Fiber 4 g, Sugar 5 g, Protein 6 g
SPICED CHICKPEA AND TOMATO SOUP
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
- Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
- Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
- Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.
CHICKPEA AND TOMATO SOUP
Make and share this Chickpea and Tomato Soup recipe from Food.com.
Provided by ontariomamaof7
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, cook garlic in oil 1 minute.
- Stir in tomatoes and cook 2 minutes.
- Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper.
- Simmer, covered, 10 minutes.
Nutrition Facts : Calories 176.5, Fat 4.8, SaturatedFat 0.6, Sodium 330.4, Carbohydrate 28.4, Fiber 6, Sugar 2.7, Protein 6.2
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.
CHICKEN AND CHICKPEA TOMATO SOUP
This was made out of sheer laziness! I just threw together what was in the house and out came a great dinner. Enjoy!
Provided by EagleRocker
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in medium sized sauce pan. Add chicken, black pepper, salt, cumin, and paprika. Cook about 5 minutes until chicken gets a little brown.
- Add onion and garlic and cook another 2-3 minutes until onions are translucent.
- Add tomatoes and thyme. Cover and cook about 5 minutes until sauce from tomatoes is bubbling.
- Add chickpeas and vegetable stock. Return to a boil, cover, and simmer for 15 minutes.
- ENJOY!
Nutrition Facts : Calories 292.5, Fat 11.5, SaturatedFat 2.6, Cholesterol 46.4, Sodium 383.2, Carbohydrate 26.9, Fiber 5.5, Sugar 1.4, Protein 20.7
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