SPICY RED PEPPER AND CHICKPEA SOUP
This soup, spiked with hot sauce, features chickpeas two ways -- blended in, and as a roasted topping.
Provided by Adapted from
Yield 6
Number Of Ingredients 17
Steps:
- 1 Dry half (1 3/4 cups) of the chickpeas on paper towels
- 2 Pour 1/4 cup of the oil into a Dutch oven over medium heat
- 3 Once the oil shimmers, add the towel-dried chickpeas and cook, stirring frequently, until lightly browned and crisped, 10 minutes
- 4 Use a slotted spoon to transfer them to a bowl
- 5 Season with 1/2 teaspoon of the salt and the pinch of smoked paprika, and toss to coat
- 6 Wipe out the pot, and add the remaining 2 tablespoons of the oil, over medium heat
- 7 Add the onion and garlic; cook, stirring frequently, until tender, 6 to 8 minutes
- 8 Stir in the crushed red pepper flakes, cumin seed, black pepper and the remaining 1/2 teaspoon of the salt; cook just until fragrant, 30 seconds
- 9 Stir in the bell peppers and the remaining half (1 3/4 cups) of the chickpeas; cover and cook, stirring occasionally, until the peppers are tender, 10 minutes
- 10 Whisk together the lemon juice, miso
- 11 Sriracha or other hot sauce and the lemon zest in a small bowl, then stir it into the soup, along with the broth
- 12 Increase the heat to medium-high and bring to a boil, then reduce the heat to low, cover and cook until the flavors meld, a minute or two
- 13 Taste, and add more salt, as needed
- 14 Uncover; use an immersion (stick) blender to puree the soup until smooth
- 15 Stir in the rice; cook for a minute or two so the rice will warm through
- 16 Divide the soup among serving bowls
- 17 Top with the roasted chickpeas and parsley
- 18 Drizzle with a little oil and serve hot
Nutrition Facts : Calories 390 calories, Fat 17 g, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 11 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 14 g
CHICKPEA, RED PEPPER AND CELERY ROOT SOUP WITH CILANTRO
Provided by Nancy Harmon Jenkins
Categories one pot, soups and stews
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the butter, onions, carrots, celery root, red pepper and herb sprigs in a heavy pan, cover and let the vegetables sweat over low heat until they are limp, about 10 minutes. If mixture looks too dry, splash in some water to keep it from burning.
- Drain the chickpeas, and stir them into the other vegetables. Add enough water to cover the vegetables, cover the pan, and simmer until the chickpeas are very tender. (The time will depend on the chickpeas' age; count on 30 minutes to 1 hour.)
- Remove from the heat, and put the soup through a sieve or food mill. Return it to the pan, and stir in the stock and half-and-half. Taste and season with salt. Add the chopped herbs, bring to a boil, and serve immediately.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 749 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKPEA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.
FIRE ROASTED RED PEPPER SOUP WITH CILANTRO CREAM AND GRILLED CAJUN SHELLFISH
Steps:
- For the soup: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.
- Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.
- Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
- For the cilantro cream: Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
- For the Lime Grilled Cajun Seafood: Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.
- For the Corn Hash: Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.
ROASTED RED PEPPER CHICKPEA SOUP
This vegan roasted red pepper chickpea soup is only a few ingredients but doesn't sacrifice flavor. Hummus is our secret weapon in this plant-based soup recipe.
Provided by Kylie Perrotti
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Arrange the peppers and shallot quarters on a baking sheet. Place the garlic head on a piece of foil and drizzle with 1 tablespoon oil. Wrap the garlic in the foil and place it on the baking sheet. Drizzle a tablespoon of oil over the peppers and shallot. Season with salt and pepper.
- Transfer to the oven for 20-30 minutes or until the peppers are well-charred and very soft.
- Remove the garlic from the foil and carefully pop out the cloves. Transfer to a food processor or blender along with the peppers and shallots. Add 1/2 cup water. Blend until completely smooth and set aside.
- Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add the chickpeas and season with salt. Cook for 5 minutes.
- Pour the red pepper puree over the chickpeas and add the remaining 4 1/2 cups water. Season with salt, pepper, and sugar if needed. Bring to a boil. Add the hummus and then reduce heat and simmer for 20 minutes, mashing the hummus into the sides of the pot to help it melt into the soup-taste and season to your preferences.
- Ladle the chickpea soup into shallow bowls. Enjoy as-is or garnish with basil or parsley, along with a drizzle of extra virgin olive oil and a shake of silk chili flakes. Enjoy!
Nutrition Facts : Calories 373 kcal, Carbohydrate 57 g, Protein 18 g, Fat 9 g, SaturatedFat 1 g, Sodium 247 mg, Fiber 17 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
CURRIED CHICKPEAS WITH CILANTRO
I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.
Provided by MissLinguist
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
- In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
- When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
- Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
- Serve over brown rice.
CHICKPEA-AND-ROOT-VEGETABLE SOUP
This hearty and satisfying soup serves a crowd.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Place the chickpeas in a small stockpot, cover with cold water, and let soak overnight. Drain the beans, and set aside. Dry the stockpot with paper towels.
- Pour the olive oil into the stockpot, and place over medium-low heat. Add the onions, garlic, oregano, thyme, and pepper, and saute, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the carrots and celery, and saute for 3 to 4 minutes. Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium low, and simmer for 1 hour.
- Add the potatoes and parsnips, and simmer for 15 minutes. Add the sundried tomatoes and salt, and simmer for 10 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days.
CHICKPEA SALAD WITH RED ONION AND TOMATO
A good chickpea salad, that is low-fat and high in protein.
Provided by Candice
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g
RED PEPPER AND CELERY ROOT SALAD
Provided by Marian Burros
Categories salads and dressings
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Wash, core and seed peppers and cut into very fine julienne strips. Julienne celery root by hand or with extra-fine julienne blade of a food processor.
- Whisk together vinegar, lemon juice, mustard, chervil, tarragon and 2 teaspoons parsley. Whisk in olive oil. Season with pepper.
- Combine peppers and celery root. Pour the dressing over vegetables and mix well. Refrigerate at least 4 hours, or overnight.
- To serve, drain off excess dressing, spoon salad into a bowl and sprinkle with remaining parsley.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 129 milligrams, Sugar 5 grams, TransFat 0 grams
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
CILANTRO-CHILI PEPPER SAUCE
I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
Provided by Jeff
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
- Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
- Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.
Nutrition Facts : Calories 48.9 calories, Carbohydrate 7.7 g, Fat 1.8 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 672.8 mg, Sugar 5 g
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