CHICKPEA SOUP
The vegetarians in your life will love you when you set this flavorful soup in front of them. Chickpeas are packed with protein and make for a comforting cup of soup that truly serves as a meal.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the oil over low heat. Add the garlic and fry until golden, 1 minute. Add pepper flakes, parsley, chickpeas, salt, pepper to taste and 6 cups of water. Increase heat to medium-high and bring to a boil. Lower the heat to medium, cover, and simmer 20 minutes. Remove half the chickpeas and mash. Return the mashed chickpeas to the saucepan and continue to simmer for 10 minutes. Taste and add more salt and pepper if necessary. Drizzle with olive oil and serve with bread.
CREAMY BRAISED WHITE BEANS
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here - it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.
Provided by Ali Slagle
Categories dinner, easy, for one, for two, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
- Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
- Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
- If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKPEA AND WHITE-BEAN SOUP
Yield makes 8 main-course servings, quantities can easily be divided in half to yield 4 servings
Number Of Ingredients 17
Steps:
- Cold-soak or quick-soak the chickpeas and cannellini in the same container or pot.
- Heat the 3 tablespoons olive oil in a large (at least 6-quart), heavy pot over medium heat. Stir in the onions and garlic and cook, stirring, until golden, about 10 minutes. Add the potato and stir until the pieces begin to stick to the pot, about 3 minutes. Stir in the carrots; cook until they wilt, about 2 minutes. Pour the crushed tomatoes and their liquid into the pot and bring to a boil.
- Pour in the hot water; add the rosemary, bay leaves, and crushed red pepper. Add salt to taste. Drain the chickpeas and cannellini and add to the pot. Bring to a boil, then adjust the heat to a gentle boil. Cook, semi-covered, until the chickpeas are tender, about 2 hours. (At this point the cannellini will be very tender.) While the soup cooks, check the level of the liquid. There should always be enough liquid to cover the beans generously. If not, add hot water as necessary.
- Combine the basil and olive oil in the work bowl of a food processor or the blender jar. Process until the leaves are chopped fine. Add the grated cheese and continue processing until the mixture forms a rough paste.
- If you'd like a very dense soup, stir the broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is aldente-tender but firm. Add water as necessary, if the soup becomes too thick while cooking the pasta. (If you are cooking the soup in advance, do not add the pasta until you reheat the soup.) If you are serving the soup without fettuccine, let it rest, covered, off the heat 10 to 15 minutes before serving. If you have added the fettuccine, serve the soup immediately.
- Either stir a dollop of the basil paste into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.
CHICKPEA AND WHITE BEAN SOUP
Make and share this Chickpea and White Bean Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cold soak or quick soak the chickpeas and beans together in the same pot.
- Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
- Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
- Heat oil in a 6-quart heavy pot over medium heat.
- Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
- Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
- Stir in the carrots; cook until they wilt, about 2 minutes.
- Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
- Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
- Add salt to taste.
- Drain the chickpeas and cannellini and add to the pot.
- Bring to a boil, then adjust heat to a gentle boil.
- Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
- While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
- Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
- Process until the leaves are chopped fine.
- Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
- Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
- Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.
Nutrition Facts : Calories 533.4, Fat 17.8, SaturatedFat 3.2, Cholesterol 27.4, Sodium 167.3, Carbohydrate 73.7, Fiber 17, Sugar 8.7, Protein 22.2
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Category SoupCalories 295 per servingTotal Time 35 mins
- In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
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