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
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.
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
INDIAN CHICKPEA & VEGETABLE SOUP
Healthy, flavour-packed and low-cost, this soup's ideal for taking to work for lunch
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 25m
Yield Makes 4 lunches
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you've got a microwave at work, chill and heat up for lunch. Great with naan bread.
Nutrition Facts : Calories 168 calories, Fat 6 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.66 milligram of sodium
HARISSA CHICKPEA STEW
A bowlful of chickpeas and basmati rice simmered in a spiced broth is comfort food done right. A sunny-side up egg seasoned with za'atar brings it all together.
Provided by dinehaus
Categories Vegetarian Stew
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.
- Serve stew over rice. Top with an egg and sprinkle with za'atar.
Nutrition Facts : Calories 240 calories, Carbohydrate 44.7 g, Fat 4.2 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 575.2 mg
CHICKPEA SOUP - INDIAN FLAVOUR
I read a lot of recipes online and this became an amalgamation of many. It was yummy yummy yummy. And I didn't even mind that it smelled up my room.
Provided by joanne.smolka
Categories Chowders
Time 4h30m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Boil chickpeas for about 2 to 3 hours.
- In a frying pan, sauté onion in a bit of olive oil for about 5 minutes (until onions look clear).
- Add garlic, cook 1 minute.
- Add potatoes, cook about 1-2 minutes, stirring constantly.
- Add spices (except cardamom and curry leaf). Cook another 1 minute until spices are aromatic and make sure it doesn't burn. Remove from heat.
- Drain chickpeas. Add 300ml of broth. Add tomatoes, carrot, cardamom, and curry leaf. Bring to boil.
- Add the onion/potato mixture and peanut butter. Simmer for 0.5 to 1 hour.
- For a thinner soup, add water. For thicker soup, puree half of the soup in a food processor.
- Serving suggestion: serve with naan bread and a dollop of yogurt.
Nutrition Facts : Calories 331.2, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.5, Sodium 1293.9, Carbohydrate 68.3, Fiber 13.4, Sugar 12.5, Protein 11.7
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