Chickpea Soup With Arugula Recipes

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CHICKPEA SOUP WITH ARUGULA



Chickpea Soup with Arugula image

Categories     Soup/Stew     Blender     Bean     Chicken     Garlic     Leafy Green     Onion     Tomato     Vegetable     Quick & Easy     Dinner     Lunch     Fall     Winter     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 14

1 large onion, finely chopped
2 medium carrots, thinly sliced crosswise
1 celery rib (from inner part of bunch), thinly sliced
3 garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon tomato paste
2 cups reduced-sodium chicken broth (16 fluid ounces)
2 cups water
1 (19-ounce) can chickpeas (2 cups), rinsed and drained
1/2 teaspoon black pepper
5 ounces baby arugula (8 cups loosely packed)
Accompaniments: coarsely ground black pepper; finely grated Parmigiano-Reggiano

Steps:

  • Cook onion, carrots, celery, garlic, and bay leaf with 1/2 teaspoon salt in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add broth, water, chickpeas, 1/4 teaspoon pepper, and remaining 1/2 teaspoon salt and simmer briskly, covered, until vegetables are tender, about 15 minutes.
  • Discard bay leaf. Transfer 1 cup soup to a blender and purée, then stir back into soup. Stir in arugula and remaining 1/4 teaspoon pepper and cook just until arugula is wilted, about 1 minute.

WILD ARUGULA AND CHICKPEA SALAD



Wild Arugula and Chickpea Salad image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 9

12 ounces wild arugula
1 medium head fennel, halved and thinly sliced
One 15-ounce can chickpeas, drained, rinsed and drained again
1 cup grape tomatoes, halved
1/4 cup fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 ounces thinly shaved Parmigiano-Reggiano

Steps:

  • Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.

CHICKPEA SOUP I



Chickpea Soup I image

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

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

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

CHICKPEA, SALMON AND ARUGULA SALAD



Chickpea, Salmon and Arugula Salad image

For a quick and tasty meal that's ready in only 30 minutes, add baked salmon to a fresh salad made with chickpeas, arugula, herbs and olives. Top with our zesty homemade Dijon dressing.

Provided by By Paula Kittelson

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 17

2 salmon fillets (6 oz each)
1 teaspoon olive oil
2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup chopped pitted kalamata olives
4 radishes, halved, sliced
1 medium shallot, chopped
2 large cloves garlic, finely chopped
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh parsley
2 cups arugula
1/3 cup olive oil
Grated peel of 1 lemon
4 1/2 teaspoons fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons agave nectar or honey
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Remove skin from salmon and bones if necessary. Pat salmon dry with paper towels; place on cookie sheet. Drizzle with 1 teaspoon oil.
  • Bake 18 to 20 minutes or until fish flakes easily with fork.
  • Meanwhile, in large bowl, toss together remaining salad ingredients except arugula. In small bowl, mix 1/3 cup oil, the lemon peel, lemon juice, vinegar, agave nectar and mustard with whisk until well blended. Add salt and pepper to taste.
  • Pour dressing over chickpea mixture; stir to combine. Stir in arugula. Use 2 forks to flake salmon into bite-size pieces. Add salmon to salad; toss gently. Season with additional salt and pepper, if desired.

Nutrition Facts : ServingSize 1 Serving

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